1 package (18-1/4 ounces) 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. grated orange peel

1 carton (6 ounces) reduced-fat orange-cream yogurt

2 C. reduced-fat whipped topping

1 C. diced fresh strawberries, patted dry

1 C. canned unsweetened pineapple tidbits, drained and patted dry

 

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. 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. 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.