Strawberry Twist Cake

0 Ratings
Print Print Recipe | Full | 4x6 | 3x5
Serves: 12

save to my recipe box

All you need:

  • 1 (18.25 oz) pkg Hy-Vee white cake mix
  • 3 egg whites
  • 3 1/4 c. water, divided
  • 1/3 c. Hy-Vee vegetable oil
  • 1 (0.44 oz) pkg Hy-Vee sugar-free strawberry gelatin
  • 1 (8 oz) container Hy-Vee light whipped topping, thawed

All you do:

  1. Blend cake mix, egg whites, 1-1/4 cups water and oil according to package directions, and bake in a 9-by-13-inch pan at the temperature indicated on the cake mix package.
  2. Allow cake to cool for 10 to 15 minutes.
  3. Poke holes in cake with end of wooden spoon or a fork.
  4. Mix gelatin with 1 cup boiling water until dissolved. Stir in 1 cup cold water. Pour gelatin evenly over cake.
  5. Cover and refrigerate several hours or overnight.
  6. When ready to serve, top with whipped topping.

Daily Values:

0% vitamin A 4% calcium
0% vitamin C 6% iron

Nutrition Facts per serving:

Calories: 280 Protein: 3g
Carbohydrate: 41g Saturated Fat: 4.5g
Cholesterol: 0mg Sodium: 300mg
Dietary Fiber: 1g Sugars: 21g
Fat: 12g Trans fats: 0g
my recipe box

log in to view your saved recipes.

shopping list
Recently Added Items:

Saving your lists allows you to view your shopping lists on your mobile devices.

Meal Solution Videos
Recipe Videos

View our videos section for plenty of helpful recipe videos to make your cooking life easier. Watch now

store feedback Give Feedback
live chat software