Greek Yogurt Cake
This luscious Greek Yogurt Cake is the perfect way to skip the oil, pack in the protein, and infuse major moisture into your next cake! With just 5 ingredients, including a cake mix shortcut, it comes together in a snap!
Servings: 12
Ingredients
- 13.25 oz. Betty Crocker Strawberry Cake Mix
- 1 cup Water
- 1/3 cup Vanilla Greek Yogurt
- 3 large eggs
- 8 oz. Cool Whip (or Cool Whip Lite) for topping
- Optional: 12 Fresh Strawberries for topping
Instructions
- Preheat oven to 350 degrees.
- Mix together Cake Mix, Water, Yogurt, and Eggs until well combined.
- Spray 9×13 Nonstick Cake Pan with Pam Cooking Spray, and pour batter into it.
- Bake at for 27 - 31 minutes, or until toothpick inserted in center comes out clean.
- Let cake cool completely, then ‘frost’ with a thick layer of Cool Whip.
- Optional: Top each piece with a fresh strawberry and ENJOY!
Notes
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
