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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."
  • Total Time
    Prep:30 min. Bake: 20 min. + cooling
  • Makes
    12 servings

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

  • 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.
  • 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.
  • 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.
Nutrition Facts
1 piece: 271 calories, 8g fat (3g saturated fat), 18mg cholesterol, 305mg sodium, 44g carbohydrate (27g sugars, 2g fiber), 4g protein.

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  • mkru790363
    Dec 29, 2007

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