Photograph of the healthy flag cake recipe


You could use sliced strawberries in place of the raspberries to make the stripes of the flag. The cake, without topping or berries could be made a couple weeks in advance, well covered and frozen. Raspberries are fragile so it’s a good idea to buy a little more than you need.

Flag cake

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

This cheery dessert is a cinch to make and perfect to salute our nation on the Fourth or to celebrate Veterans Day.
  • Ingredients
  • Method


-For the cake:
Cooking spray*
½ (16-oz.) box sugar-free yellow cake mix
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
1 cup blueberries or blackberries
3-4 half-pints raspberries or strawberries
*Up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays


  1. Preheat the oven to 325°F. Spray a 15x11” rimmed baking pan (jelly-roll pan) with cooking spray*.
  2. Put the cake mix in a large bowl, then add the water, eggs and egg yolk. Blend with a hand-held mixer to combine, then beat with the mixer on medium speed for 2 minutes. Scrape the batter into the prepared pan and spread smooth with a thin metal spatula.
  3. Bake for 15–20 minutes, until the cake is lightly browned, springy to the touch, and has shrunk from the sides. Transfer to a wire rack to cool completely.
  4. With the cake still in the pan, evenly spread the whipped topping over the cake, then freeze for 1–1½ hours.
  5. Arrange the blueberries or blackberries in a square in the left-hand corner of the cake. Arrange the raspberries or strawberries 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.