2 Ingredient Pineapple Cake (With Pineapple Sauce)

Ingredients

Cake

• 1 (16 ounce) package angel food cake mix
• 1 (20 ounce) can crushed pineapple, in juice (not syrup)

Pineapple Sauce

• 1 (20 ounce) can crushed pineapple, in juice (not syrup)
• 2 tablespoons orange marmalade
• 1 tablespoon cornstarch
• 1 tablespoon water

Directions

1. 1

   Preheat oven to 350F and lightly spray a 13x9x2" baking pan with nonstick spray.

2. 2

   Put cake mix in a large bowl and stir in undrained pineapple until well combined.

3. 3

   Pour mixture into baking pan and smooth down the surface. Bake for 25-30 minutes or until golden brown.

4. 4

   Transfer to a wire rack and let cool for about 30 minutes then run a thin knife around the edges of the cooled cake before slicing and removing from pan. Serve alone or with the following pineapple sauce (which I highly recommend).

5. 5

   For Pineapple Sauce: While cake is cooling, in a small saucepan, gently stir together the sauce ingredients until the cornstarch is dissolved.

6. 6

   Bring to a boil over medium high heat and boil for 1 1/2 to 2 minutes or until thickened, stirring frequently.

7. 7

   Remove pan from heat and let cool slightly.

8. 8

   Serve the warm sauce over the cake slices.

9. 9

   Store leftover sauce in a container with a tight fitting lid. You can serve additional sauce either cold or reheat in the microwave till just warm.