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Fruit-Filled Orange Cake
1 package yellow cake mix
3/4 cup water
1/2 cup orange juice
1/2 cup egg substitute
1 egg, lightly beaten
2 T. oil
1/2 tsp. grated orange peel
6 ounce carton orange flavored yogurt
2 cups whipped topping
1 cup fresh strawberries, diced
1 cup pineapple tidbits, drained
Coat two 9-inch round baking pans with nonstick cooking spray; line with waxed paper. Coat waxed paper with nonstick cooking spray and set aside.
Combine first six ingredients and beat on low 1 minute, scraping bowl constantly. Fold in orange peel. Pour into prepared pans. Bake 350° for 18-24 minutes. Cool for 10 minutes before removing from pans.
Combine yogurt and whipped topping. Spread one-half mixture on one layer of cake. Top with one-half fruit mixture. Add second layer of cake and repeat. Store in refrigerator. Other fruit may be substituted.
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