Fruit-Filled Orange Cake

By dette

Be sure to leave room for a fruitful slice of this light and pretty cake. "Made from a mix, it couldn't be easier—and you can get creative with the garnish," notes Nicholette Measel of Medway, Ohio. "This cake is just as delicious serve the next day...if there's any left."

Ingredients

• Ingredients
• 1 package (18-1/4 ounces) yellow cake mix
• 3/4 cup water
• 1/2 cup orange juice
• 1/2 cup egg substitute
• 1 egg, lightly beaten
• 2 tablespoons canola oil
• 1/2 teaspoon grated orange peel
• 3/4 cup (6 ounces) 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

Details

Servings 12
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

Directions
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 peel.
Pour into prepared pans. Bake at 350° for 18-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
In a large bowl, combine yogurt and whipped topping. In another bowl, combine strawberries and pineapple.
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. Yield: 12 servings.



Nutrition Facts: 1 serving (1 piece) equals 271 calories, 8 g fat (3 g saturated fat), 18 mg cholesterol, 305 mg sodium, 44 g carbohydrate, 2 g fiber, 4 g protein.