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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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 easierand 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:
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:
1. 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.
2. 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.
3. In a large bowl, combine yogurt and whipped topping. In another bowl, combine strawberries and pineapple.
4. 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.
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