Angel cake with pineapple-orange sauce

12 Servings

Ingredients

QuantityIngredient
1.00packWhite Angel-Food Cake Mix (14.5 ounce size)
½teaspoonGround Cardamom
¼teaspoonGround Nutmeg
Pineapple-Orange Sauce
(recipe follows)
Orange Twists; (opt.)
1.00canUnsweetened Pineapple Chunks (15 1/4-ounce size)
1.00teaspoonOrange Rind; grated
¾cupUnsweetened Orange Juice
¼cupCointreau; or other orange flavored liqueur
1.00tablespoonCornstarch PLUS
1.00teaspoonCornstarch
¼teaspoonGround Cardamom
1.00canUnsweetened Mandarin Oranges thawed (11-ounce size)

Directions

CAKE INGREDIENTS

PINEAPPLE-ORANGE SAUCE

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.