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."
Recommended: 17 Ways to Get More Fruitcake in Your Life
VERIFIED BY Taste of Home Test Kitchen
- 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
- 1 carton (6 ounces) reduced-fat 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
- Coat two 9-in. round baking pans with cooking spray; line with waxed paper. Coat waxed paper with cooking spray; set aside. In a mixing bowl, combine the first six ingredients. Beat on low speed for 1 minute, scraping bowl constantly. 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 bowl, combine the yogurt and whipped topping. In another bowl, combine the strawberries and pineapple. Place one cooled 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.
Originally published as Fruit-Filled Orange Cake in Light & Tasty June/July 2002, p23