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.
Featured In: 78 Christmas Potluck Desserts for 12 or More
- 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
- 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
Reviews for Pineapple Sauce For Cake
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Reviewed Sep. 12, 2013
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."