Fitz's Raspberry Yum Yum Cake
1 box Betty Crocker SuperMoist White Cake Mix
⅓ cup Smart Squeeze or ⅓ cup sugar-free vanilla-flavored syrup
½ cup Egg Beaters
18 ounces fresh raspberries
For a healthier dessert, use the ingredients in this recipe to replace the ones used in the recipe on the box. Top your cake with Fat-Free Cream Cheese Frosting.
Preheat oven to 350°F.
Combine cake mix, Smart Squeeze, and Egg Beaters in a large bowl; stir until smooth. Pour half of cake batter into an 8" round pan. Bake for 5 minutes.
Remove from oven and spread 2.3 of raspberries evenly over partially cooked cake batter. Cover raspberries with remaining cake batter and return to oven.
Bake for another 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool the cake and invert it onto a dish.
Frost if desired, cover with remaining raspberries, and serve.
The reason for cooking the first half of the cake batter for a few minutes is to prevent the raspberries from sinking to the bottom of the pan. The cooking time creates just enough opportunity for the cake batter to become firm enough to support the weight of the berries.