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Pineapple Sauce For Cake Recipe

Dress up slices of purchased angel food or pound cake with this light and fruity sauce. "Replace the orange marmalade with apricot preserves if you like," writes Donna Howard from her kitchen in Stoughton, Wisconsin.

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Pineapple Sauce For Cake Recipe

Prep/Total Time: 15 min.

Yield: 20 Servings

15 15

Ingredients

1 tablespoon sugar
2 teaspoons cornstarch
1 can (20 ounces) crushed pineapple, undrained
1/4 cup orange marmalade
1 angel food or pound cake, sliced

Directions

In a small saucepan, combine the sugar, cornstarch, pineapple and marmalade until blended; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Serve with the cake. Yield: 2-1/3 cups.

Nutritional Facts 2 tablespoons sauce (calculated without cake) equals 94 calories, trace fat (trace saturated fat), 0 cholesterol, 172 mg sodium, 22 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Pineapple Sauce For Cake in Quick Cooking March/April 2004, p48

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Pineapple Sauce For Cake

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(1-1) of 1 reviews

Reviewed on Sep. 02, 2009 by shirbert

I made this sauce without the marmalade, added 8 oz of pineapple juice, upped the cornstartch to 2 tbsp and used as frosting for a yellow cake. Quick and super easy.