Angel cake with pineapple-orange sauce
12 Servings
Ingredients
| Quantity | 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) |
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.