Lemon Angel Dessert

1 large Angel Food Cake mix
1 C Whipping Cream
1 C Sugar
1/3 C Lemon Juice
1 C Half & Half

Remove crust from cake. Cut into 1 inch cubes. Put in 9 X 13 pan. Whip cream and sugar. Add lemon juice and half and half, carefully, still beating. Toss over cake cubes. Cover. Refrigerate 4-6 hours, but preferable over night.

Sauce:
1/2 C Sugar
1/4 C Lemon Juice
1 C Pineapple Juice
2 T Corn Starch

Combine. Bring to a boil. Stir until thickened. Let stand, but do not refrigerate. Serve over cake pieces. Top with a cherry.