Strawberry Yogurt Cake

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  • 1 package Betty Crocker SuperMoist white cake mix
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 2 (6 oz) containers strawberry yogurt
  • 1 (4 oz) container frozen whipped topping, thawed
  • Red food color, if desired
  • Directions

    Heat oven to 350°. Grease and flour rectangular pan, 13x9x2 inches. Beat cake mix (dry), water, oil, egg whites and 1 container yogurt in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Bake 35-40 minutes or until cake springs back when touched lightly in center; cool completely. Fold 1 container yogurt and 1 or 2 drops red food color into whipped topping. Spread over top of cake. Garnish with strawberries if desired. Refrigerate any remaining cake.

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