Sugar-free cake and pudding mixes make this rich, cherry-studded chocolate cake recipe diabetic-friendly.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Prepare cake mix according to package directions using an 8-inch square or round cake pan. If desired, line cake pan with parchment paper; continue as directed. Cool cake in pan on a wire rack for 10 minutes; remove cake from pan and remove parchment if used. Cut cake into 1-inch pieces.

  • Meanwhile, prepare pudding mix according to package directions using the 2 cups fat-free milk; cover and chill about 30 minutes or until set.

  • Place half of the cake cubes in a 3-quart trifle bowl. Spoon half of the cherries over cake; spread half of the pudding over cherries and top with half of the whipped topping. Repeat layers. If desired, sprinkle with cocoa powder.


To make ahead: Prepare as directed. Cover and chill for up to 4 hours.

Nutrition Facts

102 calories; protein 2.5g 5% DV; carbohydrates 22.3g 7% DV; exchange other carbs 1.5; dietary fiber 1g 4% DV; sugars 5.5g; fat 1g 2% DV; saturated fat 0.4g 2% DV; cholesterol 0.6mg; vitamin a iu 80.6IU 2% DV; vitamin c 2mg 3% DV; folate 2.7mcg 1% DV; calcium 48.2mg 5% DV; iron 0.6mg 4% DV; magnesium 6.5mg 2% DV; potassium 140.7mg 4% DV; sodium 109.7mg 4% DV.