Yield: 12 Servings
|1.00 pack||White Angel-Food Cake Mix (14.5 ounce size)|
|½ teaspoon||Ground Cardamom|
|¼ teaspoon||Ground Nutmeg|
|Orange Twists; (opt.)|
|1.00 can||Unsweetened Pineapple Chunks (15 1/4-ounce size)|
|1.00 teaspoon||Orange Rind; grated|
|¾ cup||Unsweetened Orange Juice|
|¼ cup||Cointreau; or other orange flavored liqueur|
|1.00 tablespoon||Cornstarch PLUS|
|¼ teaspoon||Ground Cardamom|
|1.00 can||Unsweetened Mandarin Oranges thawed (11-ounce size)|
CAKE: Prepare cake mix according to package directions, adding cardamom and nutmeg to batter; bake according to package directions.
Invert pan on funnel or bottle until cake is completely cooled.
(Approximately 2 hours.) Loosen cake from sides of pan, using a small metal spatula. Remove from pan. Serve with ¼ cup of Pineapple-Orange Sauce; garnish with orange twists, if desired.
PINEAPPLE-ORANGE SAUCE: Drain pineapple, reserving juice. Combine juice and next 5 ingredients in a saucepan. Cook over medium heat, stirring constantly, until clear and thickened. Stir in pineapple and oranges; cook until hot.