Sweet and tart Skinny Raspberry Lemonade Cake instantly puts you in the mood for warm weather and outdoor picnics! Growing up, my granny made a delicious Pink Lemonade Cake that was one of my favorites.  Of course, that was before I even cared about counting calories or knew how many grams of fat are in buttercream frosting as her cake was covered in it!  I took my granny’s original recipe and experimented in the kitchen with a few different ingredients and came up with this delicious recipe for a Skinny Raspberry Lemonade cake that has the same great taste but is lighter in calories and fat grams.  The secret to this recipe is using a 6 ounce container of Yoplait Light Raspberry Lemonade flavored yogurt.  By using the yogurt, I didn’t have to use any oil or eggs, only egg whites which cuts down on fat grams and calories.  Enjoy!

Raspberry Lemonade Cake

Yield: 16 cupcakes


  • 18.25 oz box white cake mix
  • 3 tsp Raspberry Lemonade Flavored Crystal Light® Drink Mix
  • 6 oz container light raspberry lemonade flavored yogurt
  • 3 egg whites
  • 1 cup water
  • 8 oz container Cool Whip® Free
  • Optional*:
  • fresh raspberries
  • lemon slices


  1. Preheat oven to 350 degrees.
  2. In a medium size bowl or stand up mixer, mix cake mix, egg whites, Crystal Light® mix, yogurt, and water until well mixed and lump free.
  3. Pour mixture into a 9x13 inch pan or two 8 inch round pans.
  4. Bake in the oven for 25-30 minutes until cake has cooked through. Let cake cool and top cake with Cool Whip® Free topping.
  5. For optional toppings, use fresh raspberries or lemon slices.

Nutrition Information

Per Serving (1/16th of cake):

Calories: 143.1

Fat: 1.3g

Carbohydrates: 29g

Fiber: 0g

Protein: 2g

Sugars: 14g