CAKE:

1 1/2 c. Pillsbury's Best all-purpose flour
1 c. Pillsbury's Best whole wheat flour
1/3 c. firmly packed brown sugar
3 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 c. pineapple sauce
1/2 c. orange juice
1/3 c. butter, melted
1/2 to 1 tsp. grated orange peel
1 egg, slightly beaten

GLAZE:

1/2 c. powdered sugar
1/2 tsp. grated orange peel
1 to 2 tbsp. orange juice

Mint leaves

One 8 1/4 oz. can crushed pineapple, drained, can be substituted for 2/3 cup pineapple sauce.

Heat oven to 400 degrees. Grease bottom only of 9-inch springform pan or 9-inch round cake pan. Lightly spoon flour into measuring cup; level off.

In large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda and salt; blend well.

In medium bowl, combine pineapple sauce and remaining cake ingredients; blend well. Add to dry ingredients all at once. By hand, stir until dry ingredients are just moistened. Spread dough in greased pan.

Bake at 400 degrees for 22 to 27 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan.

In small bowl, combine powdered sugar, 1/2 teaspoon orange peel and enough orange juice for desired drizzling consistency. Drizzle over warm cake. Garnish as desired with orange slices and mint leaves. Serve warm. 12 servings.