One of my friends in the Venus community, Anea came up with the idea of baking my Hawaiian Dream Cake in jars! SO SMART! I knew I had to share it with you.
This recipe is really superb. And even after 2 years, is still my most popular recipe EVER. It has been pinned on Pinterest over twenty thousand times. MIND BLOWN.
So here is how you do it....
Lower Calorie Hawaiian Dream Cake in a jar
- 1 box (18.5 oz) of white cake mix
- 1 can (12 oz) Fresca (or Diet 7up or Sprite Zero)
- 1 can (15 oz) of mandarin oranges (in Splenda)
- 1 box (1 oz) of Sugar Free Jello Banana Cream Pudding Mix
- 1 can (20 oz) crushed pineapple (in juice)
- 8 oz container of sugar free cool whip, thawed
- 3 tbsp unsweetened shredded coconut
- 1/4 cup chopped pecans
- 13 maraschino cherries
- 13 - 8 oz short jars and lids
What you do:Preheat oven to 350F. Lightly spray the jars with cooking spray. Mix cake mix and fresca until just blended and pour into jars, filling them about a third to halfway full. Cook for apprx 15-17 minutes until toothpick comes out clean from center. Remove from oven. Immediately screw on the lids so the jars will seal. (These sealed cakes will last up to a month!)
When ready to serve the cakes, mix undrained can of oranges and pudding mix. Pour over cakes evenly. Drain pineapple, then evenly pour over cake. Top with container of cool whip. Lightly toast coconut and pecans in oven for about 5 minutes. Pour over cakes. Decorate with cherries on top and enjoy!
Nutritional Facts per serving:
- 254 cals
- 47 g carbs
- 7 g fat
- 1.4 g protein
Thanks for the fabulous idea Anea!
Y'all she also suggested these jars would be amazing for the BEST Protein Brownie EVER recipe! Hummm... I see a very large need for jars in my future!
Below is Anea's Halloween themed Chocolate Almond Protein Truffles! We were brainstorming that these would be good in a peppermint-chocolate combo, peanut butter-chocolate, coconut-chocolate, or even a pumpkin-vanilla combination!