Best Weight Watcher Cake Recipes

WEIGHT WATCHER SUNSHINE CAKE - 2PTS

Steps:

• Preheat oven to 350.
• In a bowl, mix yellow cake mix with egg whites, pineapple and applesauce.
• Spray a 9x13 cake pan with non-stick cooking spray.
• Pour mix into pan and bake for approx 35 minutes or until toothpick comes out clean when inserted.
• After cake is cool, spread cool whip over and serve.

CHOCOLATE PEANUT BUTTER WEIGHT WATCHER CAKE

Steps:

• 1. mix together chocolate cake mix can of pumpkin and cup of water. Bake in a greased 9x12 baking pan. Bake a little longer than directed on package or until toothpick comes out clean. This cake is so very moist. Let cool. Combine peanut butter and cool whip...you may have to soften the peanut butter a little so that it has a consistency to combine with the cool whip. Spread this mixture on the cake and refrigerate for about 30 minutes. Rich and delectable without the calories.

WEIGHT WATCHER CAKE

Steps:

• 1. Preheat oven to cake mix instuctions (usually 350) Spray a 9x13 pan with cooking spray
• 2. Pour cake mix into large mixing bowl, add can of soda (whichever flavor you desire, but it is best to use dark colored soda with a dark cake and light colored soda with a lighter flavor cake) Mix together for time on cake mix instructions. Pour into prepared 9x13 pan and bake according to cake mix instructions. when cool, cut into 12 pieces, 1 piece equals 3 point value. Enjoy! Also the best way to count your points is to use the "dry" nutrition guide on the cake mix box. some cake mixes can be 3 points others can be 4 points per serving.

WEIGHT WATCHER HOT FUDGE CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 375°F. Lightly coat an 8-by-8-inch baking dish with cooking spray. Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Mix milk, egg, oil and vanilla in a small bowl until well mixed. Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined. Stir in pecans. Spoon into the prepared pan and spread evenly. Dissolve brown sugar in coffee; spoon over batter. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let stand for 10 minutes; serve hot or warm. Makes 12 servings Nutritional Info Per Serving: 142 calories; 5 g fat; 18 mg cholesterol; 24 g carbs; 2 g protein; 1 g fiber; 204 mg sodium

WEIGHT WATCHER 3-2-1 CAKE

Steps:

• 1. Mix angel food mix and cake mix together in large resealable bag
• 2. Mix 3 Tablespoons of cake mixes wit 2 Tablespoons water
• 3. Bake in microwave for 1 minute and enjoy. Leftover mix can be stored in refrigerator for up to 3 months

LEMON POUND CAKE - WEIGHT WATCHER FRIENDLY

Steps:

• Preheat oven to 350. Spray a 9" x 5" loaf pan with cooking spray.
• Cake: In a food processor in in a large bowl and using an electric mixer, beat eggs, sugar, lemon juice, oil, cream cheese, lemon rind, and poppyseeds until smooth. In another bowl, stir together flour, baking powder and baking soda; into cream cheese mixture, alternately stir flour mixture and sour cream, making three additions of each. Pour into prepared pan.
• Bake in centre of oven for 45 - 50 minutes or until a tester inserted in centre of cake comes out clean. Remove from pan and cool completely on a wire rack.
• Icing: In a food processor or in a bowl and using an electric mixer, beat all icing incredients together. Spread over top of cake. Garnish with poppyseeds and/or lemon rind.

LIGHT LEMON CAKE TRIFLE - WEIGHT WATCHER FRIENDLY

Steps:

• Combine cake mix, egg white, and diet soda.
• Mix on low speed 1 minute, then medium for 1 minute or until smooth.
• Pour into 1 cake pan or 6 muffin tins that have been well sprayed with Pam, or lined with nonstick foil or parchment paper.
• Bake at 350 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
• Meanwhile, in a small saucepan, combine the teaspoon of gelatin with the 4 teaspoons of water. Let stand until thick. Place over low heat, and stir until gelatin dissolves. Cool, but do not allow to set up.
• Place yogurt in a mixing bowl. Slowly stream in the cooled gelatin while beating over low speed. Add 1/2 of the container of whipped topping, and beat on high speed for 1 minute until thickened. Add 1 drop (or more)of yellow food coloring if desired. If this mixture is too tart, you may add 1/4 teaspoon Splenda, or your favorite artificial sweetener, to taste.
• Crumble 1/2 of the cooled cake into a serving dish or divide evenly into parfait glasses. Top with 1/2 of the yogurt mixture. Spread 1/2 of the whipped topping over the yogurt. Repeat layers.