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4 from 2 votes

Skinny Funfetti Poke Cake

This Skinny Funfetti Poke Cake is to-die for! Light, luscious, moist and bursting with flavor and sprinkles, no one will ever know it's lower-cal!
Prep Time4 hrs
Cook Time25 mins
Total Time4 hrs 25 mins
Course: Cakes/Cupcakes
Cuisine: American, Dessert
Servings: 15
Author: Hayley Parker, The Domestic Rebel


  • 1 box Funfetti cake mix
  • 4 egg whites
  • 1/2 cup unsweetened applesauce
  • cups water
  • 1 small box sugar-free/fat-free instant vanilla pudding mix
  • 1 (14 oz can) sweetened condensed milk
  • 1 (8 oz container) Cool Whip Free, thawed
  • About 1/4 cup rainbow sprinkles more or less to suit your tastes


  • Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside.
  • Pour the cake mix into a large bowl and reserve one Tablespoon. To the bowl of mix, add the egg whites, applesauce, water and dry pudding mix. Beat with an electric mixer for approx. 2 minutes or until combined. Pour the batter into the prepared baking pan and bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  • Once cool, use the handle of a wooden spoon to poke holes throughout the cake, careful not to pierce through to the bottom. Pour on the fat-free sweetened condensed milk.
  • Combine the reserved Tablespoon of Funfetti cake mix and the Cool Whip, folding gently to combine. Spread evenly over the top of the cake and refrigerate for AT LEAST 4 hours or overnight. Top with the sprinkles and serve!