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1 package (18-1\/4 ounces) yellow cake mix<\/span><\/p>\n 3\/4 C. water<\/span><\/p>\n 1\/2 C. orange juice<\/span><\/p>\n 1\/2 C. egg substitute<\/span><\/p>\n 1 egg, lightly beaten<\/span><\/p>\n 2 T. canola oil<\/span><\/p>\n 1\/2 tsp. grated orange peel<\/span><\/p>\n 1 carton (6 ounces) reduced-fat orange-cream yogurt<\/span><\/p>\n 2 C. reduced-fat whipped topping<\/span><\/p>\n 1 C. diced fresh strawberries, patted dry<\/span><\/p>\n 1 C. canned unsweetened pineapple tidbits, drained and patted dry <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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\u00c2\u00b0 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. <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 Coat two 9-in. round baking pans with cooking spray; line with waxed paper. Coat waxed paper with cooking…<\/p>\n