Directions:
- Prepare cake batter according to package directions. Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 30-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, combine yogurt and confectioners' sugar; fold in whipped topping. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the yogurt mixture. Repeat layers three times. Spread pie filling over the top to within 1 in. of edges. Cover and refrigerate until serving. Yield: 14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.93 Kcal (289 kJ) | ||
| Calories from fat | 17.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 3% | |
|---|---|---|---|
| Cholesterol | 4.91mg | 2% | |
| Sodium | 24.91mg | 1% | |
| Potassium | 14.65mg | 0% | |
| Total Carbs | 12.02g | 4% | |
| Sugars | 10.09g | 40% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 0.82g | 2% | |
| Vitamin C | 1mg | 2% | |
| Calcium | 3.4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 199.07 Kcal (833 kJ) | ||
| Calories from fat | 51.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.72g | 3% | |
|---|---|---|---|
| Cholesterol | 14.17mg | 2% | |
| Sodium | 71.93mg | 1% | |
| Potassium | 42.3mg | 0% | |
| Total Carbs | 34.7g | 4% | |
| Sugars | 29.15g | 40% | |
| Dietary Fiber | 0.98g | 1% | |
| Protein | 2.38g | 2% | |
| Vitamin C | 2.9mg | 2% | |
| Calcium | 9.8mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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