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sugar free lemon lime bundt cake w/choc chips

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

Although I seldom use Boxed Cake Mix,I wanted to give this one a try. Of course I had to recreate it somewhat to make it my own, by adding a few key ingredients, like the Lemon Lime Kool Aid, The Lime Gelatin and the Mini Chocolate Chip Pieces. Then I garnished it with Fresh Kiwi & Strawberries, to bring out the lemon lime flavor in the batter. I frosted with Pillsbury Sugar Free Frosting, & did not use the entire can. My husband especially loved it, and so did I. The fresh fruit adds a indepth flavor to the cake layer.I will try a Made from scratch version next,It will have more height.

►
(1 rating)
yield 8 -10 people
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For sugar free lemon lime bundt cake w/choc chips

  • 1 box
    pillsbury sugar free vanilla cake mix
  • 1 can
    sugar free pillsbury chocolate frosting
  • 1 sm
    box sugar free lime jello
  • 1 pkg
    lemon lime kool aid (dry)
  • 1/3 c
    oil
  • 1 c
    water
  • 5 md
    eggs (room temperature) or 3 large eggs
  • 1 c
    semi sweet mini chocolate chips
  • 2
    ripe kiwi fruit, peeled & sliced thin
  • 6-8
    ripe strawberries
  • whole strawberries, washed for center

How To Make sugar free lemon lime bundt cake w/choc chips

  • 1
    Preheat oven to 325 degrees F. Grease or spray with non stick cooking spray a bundt pan and set aside till needed.
  • 2
    Pour Cake Mix into medium size bowl, add sugar Free Jello and dry kool-aid, then stir to mix. Add oil, water, and eggs to bowl and beat till well mixed. Then add chocolate chip pieces and stir with a spoon or spatula to blend into batter.
  • 3
    Pour into prepared bundt pan and bake for 39 to 43 minutes or according to instructions on box. Remove from oven and allow to cool for about 10 minutes, then invert onto large serving platter, and allow to cool completely before frosting.
  • 4
    Frost with Sugar Free frosting when completely cooled, will not use entire can. Refrigerate left over and save for another use. Garnish with thin slices of Kiwi, and halved or quarter strawberries. Fill center with whole washed strawberries.
  • 5
    NOTE: Cake will not rise as high as a cake made from scratch. Also note that the Kool Aid and Jello adds a slightly tart flavor, in addition to changing the color of the batter. The fresh Kiwi & Strawberries enhances the flavor. Hope you like it as much as we did. My neighbor could not beleive the entire cake was Sugar Free.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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