About 2 hours before serving or early in the day, prepare fruit sauce: In 2 quart saucepan over medium heat, mix orange juice, sugar, cornstarch, orange peel, lemon peel and salt.
Cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute.
Cover saucepan and refrigerate about 1 hour or until mixture is chilled.
Meanwhile, preheat oven to 375.
Line 15 1/2 x 10 1/2 jelly-roll pan (I use my roasting pan) with waxed paper; grease paper.
Prepare angel food cake mix as label directs, but spread batter evenly in prepared jelly-roll pan.
Bake cake 20 minutes or until golden.
Cover large wire rack with sheet of waxed paper.
When cake is done, with small spatula, loosen it from sides of pan; invert onto waxed paper on rack.
Lift off pan; peel off paper.
Cool cake completely, then return to clean jelly-roll pan or large tray; cover cake if not using right away.
To serve: Spread top of cake with about half of chilled fruit sauce.
Slice peaches and strawberries; arrange peaches, strawberries, and blueberries on cake, brush fruit with remaining fruit sauce.
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