Pineapple Sauce For Cake
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 TimePrep/Total Time: 15 min.
- 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.
Nutrition Facts2 tablespoons: 94 calories, 0 fat (0 saturated fat), 0 cholesterol, 172mg sodium, 22g carbohydrate (19g sugars, 1g fiber), 1g protein.
Originally published as Pineapple Sauce For Cake in Quick Cooking March/April 2004
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.