This Sugar Free dessert was also featured at a community event, and was a big hit. Making it with cake mix makes it quick and easy. You can serve it with or without the fresh fruit. I frosted the cake with a Sugar Free Chocolate Frosting.
Adding the lemon lime Kool Aid changed the flavor and color of the cake, and the addition of the Pistachio pudding and sour cream kept it very moist. I also used milk instead of water to add more body to the cake.
Preheat oven to 325 degrees F. This is the pan I used to make this cake, it is called the MARYANN BAKING PAN, it has a 10 cup capacity, and will hold this recipe. If you do not have a Maryann Pan, you can serve the fruit on the side. You can even use 2 Flan pans if you have them. I purchased this pan from Amazon.
These are most of the ingredients that I used in this recipe.
Add the cake mix to a mixing bowl, then add the oil, Kool aid, milk & eggs, and beat till blended.
Then add the sour cream & apple sauce, & beat just till blended into batter.
Spray Pan with Bakers Joy or butter and flour pan and tap out excess flour.
Pour batter into pan, make sure you leave at least 1 1/2 inch space from top of pan to allow cake to rise.
Bake in preheated 325 degrees F,. oven for about 40 to 45 minutes or until tooth pick inserted into center comes out clean. Remove from oven and allow to sit in pan for at least 10 minutes till cake pulls away from sides of pan.
Then invert onto a cake platter or cake board or cooling rack to cool completely before frosting cake. Can be served plain or with fresh fruit and no frosting, what ever you prefer. Can also add sugar free cool whip with the fresh fruit if desired. Please note to add fruit to cake shortly before ready to serve. I did not sweeten the fruit, because there was frosting on the cake. Frost as you desire.
Peel & slice Kiwi's wash, hull and quarter berries just before ready to serve and add to top of cake or serve on side.