Best 5 Weight Watchers Raspberry Zinger Cake Recipes

WEIGHT WATCHERS RASPBERRY ZINGER CAKE

Steps:

• Take dry cake mix and add the 2 egg whites and soda. Mix well with electric mixer. Pour into ungreased 9x13 dish and bake as directed on the box. Let cool for 15 minutes.
• Then take the boiling water and add the jello. Stir till jello is disolved.
• Poke holes into your cake with end of wooden spoon. Then pour jello mixture over the cake. Cover and referigerate 2 hrs or overnight. Then spread on the cool whip and top with coconut.

WEIGHT WATCHERS LEMON-RASPBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees. Spray 4 1/2 x 8 1/2 inch loaf pan with nonstick spray.
• Whisk 2 cups flour, grated zest of lemons, baking powder, baking soda and salt and ground allspice in bowl.
• With electric mixer on medium speed, beat softened butter and vanilla 1 minute.
• Gradually add sugar and beat until light and fluffy, 4 minutes.
• At low speed, gradually beat in 2/3 cup egg substitute.
• Alternately add flour mixture and 1/2 cup light sour cream, beginning and ending with flour mixture, and beating just until blended.
• Gently fold in fresh raspberries.
• Scrape batter into pan; spread evenly.
• Bake until toothpick inserted into center comes out clean, 1 hour, 10 minutes.
• Cool in pan on rack 10 minutes.
• Remove cake from pan and cool completely on rack.

WEIGHT WATCHERS DUMP BERRY CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray 9x13 dish with cooking spray.
• Place frozen fruit in bottom of dish. Sprinkle cake mix over the top, making sure there are no lumps in the cake mix.
• Slowly pour the soda over the cake mix.
• Cover with foil and bake for 25 minutes. Uncover, spray with Butter Spray and bake another 25 minutes uncovered.

RED ZINGER CAKE

Steps:

• Preheat oven to 350°F Grease bottom only of 13x9 pan.
• Prepare cake batter by beating cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes.
• Stir in the raspberry jello powder.
• Pour into prepared pan (13x9).
• Bake aproximately 30 minutes or until golden brown (follow baking time on cake box).
• Remove cake from oven and immediately poke holes all over the cake with a fork and then pour the condensed milk all over the top;.
• spread raspberry preserves over that and let the cake cool completely. (optional: add 1 Tbls Chambord raspberry liquer to preserves).
• Top with Cool Whip and then sprinkle with coconut.

WEIGHT WATCHERS CHOCOLATE-RASPBERRY HEART CAKE

Steps:

• Preheat oven to 350ºF.
• Coat an 8-inch-round disposable aluminum pan with cooking spray and sprinkle with flour. Bend sides of pan to form a heart shape.
• Mix together cake mix, water, egg substitute and 1/3 cup of jam with an electric mixer on low speed for 30 seconds; change speed to high and mix for 2 minutes more.
• Pour into prepared pan and bake until toothpick inserted in center comes out clean, about 30 minutes.
• Cool on a wire rack for 10 minutes.
• Invert onto a plate and remove from pan; place right side up on wire rack and allow to cool completely.
• Meanwhile, melt chocolate in a double boiler over simmering water; allow to cool, then stir in remaining jam and half-and-half. Frost cake with chocolate mixture and outline perimeter of cake with raspberries.
• (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.).