Pineapple Sauce For Cake Recipe

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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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:20 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 20 servings

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

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.

Directions

  1. 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.
Originally published as Pineapple Sauce For Cake in Quick Cooking March/April 2004, p48

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.

Reviews for Pineapple Sauce For Cake

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MY REVIEW
Reviewed Sep. 12, 2013

"Good one"

MY REVIEW
Reviewed Sep. 2, 2009

"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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