Tropical Cake Squares

Tropical Cake Squares

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From: Diabetic Living Magazine

A sweet topping of fruit and cream cheese elevates simple squares of yellow cake.

Ingredients 24 servings

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Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 package 2-layer-size sugar-free yellow cake mix
  • 1 cup water
  • 6 large egg whites or ¾ cup refrigerated or frozen egg substitute, thawed
  • ⅓ cup canola oil or corn oil
  • 1¼ cups plain nonfat Greek yogurt
  • 6 ounces fat-free cream cheese, softened
  • ⅓ cup sugar
  • 1½ teaspoons vanilla extract
  • 1 cup chopped fresh pineapple
  • 1 cup fresh blueberries
  • ½ cup coconut, toasted


  • Prep

  • Ready In

  1. Preheat oven to 325°F. Coat a large rimmed baking sheet with cooking spray; line with parchment paper. Set aside.
  2. In a large bowl, combine cake mix, water, egg whites (or egg substitute) and oil. Mix according to cake mix package directions. Pour batter into the prepared pan, using the back of a spoon to spread evenly. Bake for about 18 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes. Invert the pan and cake together; remove the pan. Cool the cake completely on wire rack. Carefully remove parchment paper.
  3. Meanwhile, in a food processor or blender, combine yogurt, cream cheese, sugar and vanilla. Cover and process or blend until smooth, stopping occasionally to scrape sides and push mixture into blades. Transfer to a small bowl. Chill until needed.
  4. To serve, cut the cake into 2- ½-inch squares. Spoon 1 tablespoon of the cream cheese mixture onto each square. Top each square with about 1½ tablespoons pineapple and/or blueberries and 1 teaspoon coconut.

Nutrition information

  • Serving size: 2½-inch square, 1 tablespoon cream cheese mixture, 1½ tablespoons fruit, 1 teaspoon coconut
  • Per serving: 130 calories; 5 g fat(2 g sat); 20 g carbohydrates; 4 g protein; 1 mg cholesterol; 5 g sugars; 210 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 fat

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