Low-Fat Cherry Chip Cake
A light, fruity cherry chip cake with pineapple juice soak and whipped topping, perfect for a refreshing dessert that appeals to those seeking a low-fat treat.
Ingredients
Instructions
- Mix cherry Jell-O with 1 cup boiling water; set aside.
- Mix egg whites, 1/3 cup water, and drained crushed pineapple.
- Combine with cherry chip cake mix and pour into a lightly greased 9 x 13-inch pan.
- Bake at 350°F for 35 minutes or until done.
- Let cool, then punch holes all over the top with a toothpick.
- Pour the saved pineapple juice over the top and let soak for about 5 minutes.
- Cover with whipped topping and spread evenly the pie filling over the whipped topping.
- Refrigerate and serve cold.
Tips & Substitutions
For a lighter version, consider using a sugar-free cherry Jell-O and low-fat whipped topping. You can also substitute the crushed pineapple with fresh diced cherries for added texture and flavor. Ensure the Jell-O is fully dissolved before mixing it with the other ingredients. This cake pairs beautifully with Biscuit Brownies for a delightful dessert spread.
Serving Suggestions
Serve this cake chilled for the best flavor and texture. It’s perfect for summer gatherings and pairs well with a scoop of vanilla ice cream or a light fruit salad. For added flair, consider garnishing with fresh cherries on top. This dessert also complements well with a slice of Plum Spice Cake for a varied dessert table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain freshness, cover the cake with plastic wrap or foil. Avoid freezing, as the texture may change. For serving, simply remove from the fridge and slice into portions directly from the container.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Cherry Chip Cake contains roughly 30 calories, with 4g protein, 3g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of Jell-O?
Yes, you can experiment with different Jell-O flavors like strawberry or raspberry. Just keep in mind that it will change the overall flavor of the cake. Ensure that the chosen flavor complements the pineapple for the best results.
What can I use instead of egg whites?
If you're looking for an egg-free option, you can use aquafaba, which is the liquid from canned chickpeas, as a substitute. Use about 3 tablespoons of aquafaba for each egg white. Whip it until frothy to mimic the texture of egg whites.
How can I make this cake more festive for a party?
To make this cake more festive, consider adding colorful sprinkles or edible glitter on top of the whipped topping. You can also layer the cake with fresh fruit or a drizzle of chocolate sauce to enhance its visual appeal for party occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).