Another day, another dessert! This sweet treat is a nod to Cherry Pop-Tarts with it’s light pink frosting, red sugar sprinkles, and cherry filling. It’s truly one of the most delicious cherry cakes that I’ve ever put in my mouth. And that’s saying a lot!

While this cake is perfect as a dessert, it could also be enjoyed for breakfast. How do I know that? It’s what I had today for breakfast. Since it’s in the shape of a bundt… that makes it technically like a coffee cake, right? Sure. Let’s go with that.

I lightened this cake up by swapping in a sugar free pudding and also subbed out any oil or butter for the applesauce. Since we’re using pudding in there to keep the cake good and moist, the addition of oil and butter just isn’t needed! Removing it was a simple and effective way to reduce the calorie count on this bad boy.

Somewhere between the cherry filling and the fun red sugar sprinkles, you really get the feel of a cherry pop tart in this cake. The best part is that it’s a pretty impressive cake with minimal effort and minimal ingredients!

Step-by-Step Photos:

Nutritional Claims: Low Fat • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free •Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher