Fruit-Filled Orange Cake Recipe

Fruit-Filled Orange Cake Recipe photo by Taste of Home

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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."

This recipe is:

Healthy

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Fruit-Filled Orange Cake Recipe

Prep:30 min. Bake: 20 min. + cooling

Yield: 12 Servings

30 20 50

Ingredients

1 package yellow cake mix (regular size)
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

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.

Nutritional 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.

Originally published as Fruit-Filled Orange Cake in Light & Tasty June/July 2002, p23