Angel Cake With Pineapple Orange Sauce Recipe



  1. 1 pkt White Angel-Food Cake Mix (14.5 oz size)
  2. 1/2 tsp Grnd Cardamom
  3. 1/4 tsp Grnd Nutmeg Pineapple-Orange Sauce (recipe follows) Orange Twists, (opt.)
  4. 1 can Unsweetened Pineapple Chunks (15 1/4-oz size)
  5. 1 tsp Orange Rind, grated
  6. 3/4 c. Unsweetened Orange Juice
  7. 1/4 c. Cointreau, or possibly other orange flavored liqueur
  8. 1 Tbsp. Cornstarch PLUS
  9. 1 tsp Cornstarch
  10. 1/4 tsp Grnd Cardamom
  11. 1 can Unsweetened Mandarin Oranges thawed (11-oz size)


  1. CAKE: Prepare cake mix according to package directions, adding cardamom and nutmeg to batter; bake according to package directions.
  2. Invert pan on funnel or possibly bottle till cake is completely cooled.
  3. (Approximately 2 hrs.)
  4. Loosen cake from sides of pan, using a small metal spatula.
  5. Remove from pan.
  6. Serve with 1/4 c. of Pineapple-Orange Sauce; garnish with orange twists, if you like.
  7. PINEAPPLE-ORANGE SAUCE: Drain pineapple, reserving juice.
  8. Combine juice and next 5 ingredients in a saucepan.
  9. Cook over medium heat, stirring constantly, till clear and thickened.
  10. Stir in pineapple and oranges; cook till warm.