Ingredients
1 package yellow cake mix (regular size)3/4 cup water1/2 cup orange juice1/2 cup egg substitute1 large egg, lightly beaten2 tablespoons canola oil1/2 teaspoon grated orange zest3/4 cup orange-cream yogurt2 cups reduced-fat whipped topping1 cup diced fresh strawberries, patted dry1 cup canned unsweetened pineapple tidbits, drained and patted dry
Preparation
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.
