Prep Time 15 min
Cook Time 20 Min
Servings 24 servings
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 (15.25 oz.) box white cake mix
  • Water
  • Crisco® Pure Vegetable Oil
  • Egg whites
  • 1/4 cup Smucker’s® Natural Strawberry Fruit Spread
  • 1 qt. fresh strawberries, hulled and sliced
  • 1 pt. fresh blueberries
  • 1 (8 oz.) container sour cream
  • 3 tbsps. sugar
  • 1 tsp. vanilla extract

Directions

  • Step 1

    HEAT oven to 350ºF. Coat 24 muffin cups with no-stick cooking spray.

  • Step 2

    PREPARE cake mix batter according to package instructions using recommended amounts of water, oil and egg whites. Divide evenly into prepared muffin cups. Bake according to package instructions for cupcakes. Immediately remove from pan. Cool completely.

  • Step 3

    STIR sour cream, sugar and vanilla in small bowl until blended.

  • Step 4

    STIR fruit spread in medium bowl to loosen. Add strawberries and blueberries. Stir gently until coated.

  • Step 5

    PLACE mini-cakes on serving plates, top side down. Top each with a scant 1 tablespoon sour cream mixture. Spoon fruit mixture over mini-cakes. Decorate as desired.

Serving size
(1/4 of recipe)

  • Calories 160
  • Calories from Fat10g
  • Total Fat 1g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 35mg
  • Sodium 55mg
  • Potassium 0mg
  • Total Carbohydrates 37g
  • Dietary Fiber 1g
  • Sugars 27g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet