Fruit-Filled Orange Cake

• 1 package yellow cake mix (regular size)
• 3/4 cup water
• 1/2 cup orange juice
• 1/2 cup egg substitute
• 1 large egg, lightly beaten
• 2 tablespoons canola oil
• 1/2 teaspoon grated orange zest
• 3/4 cup 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

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 zest.
2. Pour into prepared pans. Bake at 350u0b0 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.
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.

yellow cake, water, orange juice, egg substitute, egg, canola oil, orange zest, orangecream yogurt, topping, fresh strawberries, pineapple

Taken from www.tasteofhome.com/recipes/fruit-filled-orange-cake/ (may not work)