Angel cake with pineapple-orange sauce

Yield: 12 Servings

Measure Ingredient
1.00 pack White Angel-Food Cake Mix (14.5 ounce size)
½ teaspoon Ground Cardamom
¼ teaspoon Ground Nutmeg
Pineapple-Orange Sauce
(recipe follows)
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
1.00 teaspoon Cornstarch
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.

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