Photograph of the healthy flag cake recipe

Flag cake

50 minutes
12 servings
  • Preparation time:
  • Cooking time:
  • Total time:

This red, white and blue dessert is a cinch to make and perfect to salute our nation on any patriotic holiday.

  • Ingredients
  • Method


For the cake:
cooking spray*
½ 16-oz box Pillsbury sugar-free yellow cake mix (1½ cups plus 2 tablespoons plus 2 teaspoons)
½ cup water
2 large eggs, plus one egg yolk
For the topping:
1 cup slightly thawed, fat-free frozen whipped topping from a tub
About 1 cup blueberries or blackberries
3 to 4 half-pints raspberries
*Please note up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays used.


  1. For the cake: Preheat the oven to 325°F. Spray a 15 x 11-in rimmed baking pan (jelly-roll pan) with cooking spray*.
  2. Put the cake mix in a large bowl, add the water, eggs, and egg yolk and blend with a hand-held mixer to combine, then beat with the mixer on medium speed for 2 minutes.
  3. Scrape the batter into the prepared pan and spread smooth with a thin metal spatula.
  4. Bake for 15-20 minutes, until the cake is lightly browned, springy to the touch, and has shrunk from the sides. Transfer to wire rack to cool completely.
  5. Evenly spread the whipped topping over the cake, still in the pan, and freeze for 1-1 ½ hours to set the topping. Then, using the blueberries or blackberries, arrange them in a square in the left-hand corner of the cake. Arrange the raspberries in rows to make the stripes of the flag. Cover and refrigerate up to 1 day before serving, but this is best served the day it’s made.

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