PINEAPPLE-ORANGE SAUCE
1 cn Unsweetened Pineapple Chunks
- (15 1/4-ounce sizing)
1 ts Orange Rind; grated
3/4 c Unsweetened Orange Juice
1/4 c Cointreau; or other orange
- flavored liqueur
1 tb Cornstarch PLUS
1 ts Cornstarch
1/4 ts Ground Cardamom
1 cn Unsweetened Mandarin Oranges
- thawed (11-ounce sizing)

COAT: Prepare cake mix according to package directions, adding
cardamom and nutmeg to hitter; bake according to package directions.
Invert pan on funnel or bottle until cake is completely cooled.
(Roughly 2 hours.) Loosen cake from sides of pan, using a small
metal spatula. Remove from pan. Serve with 1/4 cup of
Pineapple-Orange Sauce; garnish with orange twists, if desired.
PINEAPPLE-ORANGE SAUCE: Drain pineapple, reserving succus. Combine
juice and succeeding 5 ingredients in a saucepan. Cook over medium warmth,
stirring constantly, until clear and thickened. Stir in pineapple and
oranges; make until hot.