Skinny Pistachio Cake Recipe: Moist, Low-Calorie Dessert

Ingredients for Cake:

• 1 (16.5 oz.) Duncan Hines Yellow Cake Mix — see shopping tip
• 1 tablespoon flour
• 1 (3.4 oz.) package instant pistachio pudding
• 1 cup fat-free milk
• ½ cup warm water
• ¼ cup unsweetened applesauce
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 eggs — I like Eggland’s Best
• 2 egg whites

Ingredients for Glaze:

• 1½ cups powdered sugar
• ¼ teaspoon almond extract
• 1½ tablespoons fat-free milk
• 1 drop green food coloring
• 1 tablespoon sprinkles — optional

• Preheat the oven to 350°F (175°C). Coat a Bundt pan with cooking spray that contains flour or grease and flour the pan well.
• In an electric mixer or with a hand mixer, combine the cake mix, 1 tablespoon flour, the instant pistachio pudding, 1 cup fat-free milk, ½ cup warm water, ¼ cup unsweetened applesauce, 2 tablespoons canola oil, vanilla and almond extracts. Beat until smooth.
• Add the whole eggs and the egg whites and mix again until fully incorporated.
• Pour the batter evenly into the prepared Bundt pan.
• Bake 55–60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan about 10 minutes, then carefully remove the cake and let it cool completely on a wire rack.
• For the glaze, whisk together powdered sugar, ¼ teaspoon almond extract and 1½ tablespoons fat-free milk. Add one drop of green food coloring and mix until the glaze is thick and smooth. Drizzle over the cooled cake and add sprinkles if desired.