Avery and I have always enjoyed looking through cookbooks and magazines for new recipes to try. He chose this picture because of the strawberries and pineapple. It was an excellent choice. The cake is really delicious!
1 – 18 1/4 oz. pkg. reduced-fat yellow cake mix
3/4 C. water
1/2 C. orange juice
1/2 C. egg substitute
1 egg, lightly beaten
2 T. canola oil
1/2 tsp. orange peel
1 – 6 oz. carton reduced-fat orange-cream yogurt
2 C. reduced-fat whipped topping
1 C. strawberries, diced and patted dry
1 C. canned unsweetened pineapple tidbits, drained and patted dry
Coat two 9″ round baking pans with non-stick cooking spray; line with waxed paper. Coat waxed paper with non-stick cooking spray; set aside. In a mixing bowl, combine the first 6 ingredients. Beat on low speed for 1 minute, scraping bowl constantly. Fold in orange peel. Pour into prepared pans. Bake at 350º for 18 to 24 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire rack. In a bowl, combine the yogurt and whipped topping. In another bowl, combine the strawberries and pineapple. Place 1 cooled cake layer on a serving plate. Spread with half of the yogurt mixture; top with half of the fruit mixture. Top with a second cake layer. Spread remaining yogurt mixture over top of cake; sprinkle with remaining fruit. Store in the refrigerator.