Ingredients

The following ingredients have 4 Servings
  • 1 (16-ounce) package sugar-free yellow cake mix
  • 2 (4-serving-size) packages instant sugar-free, fat-free lemon pudding and pie filling
  • 1 cup fat-free evaporated milk
  • 1/2 cup canola oil
  • 1/2 cup water
  • 2 teaspoon lemon extract, divided
  • 1 cup egg substitute
  • 1 (8-ounce) container frozen sugar-free whipped topping, thawed
  • 3 to 4 drops yellow food coloring

Instruction

  • Preheat oven to 350 degrees F. Coat a Bundt pan with cooking spray.
  • In a large bowl, beat cake mix, pudding mix, evaporated milk, oil, water, and 1 teaspoon lemon extract until smooth. Beat in egg substitute until well combined, then pour into Bundt pan.
  • Bake 40 to 45 minutes, or until a wooden toothpick inserted in center comes out clean. Cool 15 minutes, then remove from pan to cool completely.
  • In a medium bowl, combine whipped topping, yellow food coloring, and remaining lemon extract; mix until thoroughly combined. Spread evenly over cake.
  • Serve immediately, or refrigerate until ready to serve.