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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.
This recipe is:
Quick
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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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.
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