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Fruit-Filled Orange Cake

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."

12 ServingsPrep:30 min. Bake: 20 min. + cooling

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

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

2 of 2

Fruit-Filled Orange Cake (continued)

Directions (continued)

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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.