Fruit-Filled Orange Cake

Name: Fruit-Filled Orange Cake
Ingredients: 1 package yellow cake mix (regular size); 3/4 cup water; 1/2 cup orange juice; 1/2 cup egg substitute; 1 large egg, lightly beaten; 2 tablespoons canola oil; 1/2 teaspoon grated orange zest; 3/4 cup orange-cream yogurt; 2 cups reduced-fat whipped topping; 1 cup diced fresh strawberries, patted dry; 1 cup canned unsweetened pineapple tidbits, drained and patted dry

11 ingredients

4 steps

Ingredients

1 package yellow cake mix (regular size)
3/4 cup water
1/2 cup orange juice
1/2 cup egg substitute
1 large egg, lightly beaten
2 tablespoons canola oil
1/2 teaspoon grated orange zest
3/4 cup orange-cream yogurt
2 cups reduced-fat whipped topping
1 cup diced fresh strawberries, patted dry
1 cup canned unsweetened pineapple tidbits, drained and patted dry

Directions

1

Coat two 9-in. round baking pans with cooking spray; line with waxed paper. Coat waxed paper with cooking spray; set aside. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat for 2 minutes. Fold in orange zest.
2

Pour into prepared pans. Bake at 350° for 18-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3

In a large bowl, combine yogurt and whipped topping. In another bowl, combine strawberries and pineapple.
4

Place one cake layer on a serving plate. Spread with half of the yogurt mixture; top with half of the fruit mixture. Top with second cake layer. Spread remaining yogurt mixture over top of cake; sprinkle with remaining fruit. Store in the refrigerator.