• 12servings
  • 50minutes
  • 271calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C
MineralsFluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) yellow cake mix

  2. 3/4 cup water

  3. 1/2 cup orange juice

  4. 1/2 cup egg substitute

  5. 1 egg, lightly beaten

  6. 2 tablespoons canola oil

  7. 1/2 teaspoon grated orange peel

  8. 3/4 cup (6 ounces) orange-cream yogurt

  9. 2 cups reduced-fat whipped topping

  10. 1 cup diced fresh strawberries, patted dry

  11. 1 cup canned unsweetened pineapple tidbits, drained and patted dry

Instructions Jump to Ingredients ↑

  1. Fruit-Filled Orange Cake Recipe photo by Taste of Home 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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