Angel Cake With Pineapple-orange Sauce

PINEAPPLE-ORANGE SAUCE
1 cn Unsweetened Pineapple Chunks
– (15 1/4-ounce size)
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 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 1/4 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.