Orange-Pineapple Fluff Cake

Ingredients

• 9 ounce apricot-pineapple preserves reduced-calorie
• 0.3 cup orange juice unsweetened
• 8 ounce pineapple in juice crushed canned
• 13.6 ounce commercial pound cake fat-free
• 2 teaspoons triple sec orange-flavored
• 2.5 cups non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• paper towels

Directions

1. Punch holes in cake at 1-inch intervals with a wooden pick.
2. Combine orange juice and liqueur; pour over cake. Slice cake horizontally into 4 layers.
3. Place 1 cake layer on a serving plate.
4. Spread one-third of preserves over layer. Repeat procedure with remaining cake layers and preserves, ending with cake layer.M1
5. Drain pineapple, and press between paper towels to remove excess moisture. Fold pineapple into whipped topping.
6. Spread topping mixture over top and sides of cake. Cover and chill at least 1 hour.