Ingredients:

  • 1 box (15.25 oz) White or Yellow Cake Mix
  • 3 Large Egg Whites
  • 0.5 cup Unsweetened Applesauce
  • 0.5 cup Water
  • 0.5 cup Plain Greek Yogurt
  • 0.5 cup Evaporated Milk
  • 0.25 cup Light Brown Sugar, packed
  • 2 tbsp Melted Grass-fed Butter
  • 1.5 tbsp Ground Ceylon Cinnamon
  • 1.5 tsp Pure Vanilla Extract, divided
  • 4 oz Low-fat Cream Cheese, softened
  • 1 cup Powdered Sugar, sifted
  • 1 cup Sugar-free Whipped Topping

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large mixing bowl, whisk together the cake mix, egg whites, unsweetened applesauce, water, and Greek yogurt until just combined.
  3. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the cake to cool for 10 minutes. Using the handle of a wooden spoon, poke holes across the entire surface of the cake at 1-inch intervals.
  5. Prepare the cinnamon filling by whisking evaporated milk, brown sugar, melted butter, cinnamon, and 1 tsp vanilla extract in a small bowl. Pour the warm filling slowly over the cake, ensuring it seeps into the holes.
  6. In a separate bowl, beat the low-fat cream cheese and powdered sugar until smooth. Fold in the sugar-free whipped topping and the remaining 0.5 tsp of vanilla extract.
  7. Spread the cream cheese frosting evenly over the cooled cake using an offset spatula. Refrigerate for at least 2 hours before serving to allow the crumb to set.