2 Ingredient Pineapple Cake (With Pineapple Sauce)

By HokiesMom on March 21, 2008

25 Characters Max

Enter Time:


You can create up to five timers



    1. 1 (16 ounce) packages angel food cake mix
    2. 1 (20 ounce) cans crushed pineapple, in juice ( not syrup)

    Pineapple Sauce

    1. 1 (20 ounce) cans crushed pineapple, in juice ( not syrup)
    2. 2 tablespoons orange marmalade
    3. 1 tablespoon cornstarch
    4. 1 tablespoon water


  1. Preheat oven to 350F and lightly spray a 13x9x2" baking pan with nonstick spray.
  2. Put cake mix in a large bowl and stir in undrained pineapple until well combined.
  3. Pour mixture into baking pan and smooth down the surface. Bake for 25-30 minutes or until golden brown.
  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. For Pineapple Sauce: While cake is cooling, in a small saucepan, gently stir together the sauce ingredients until the cornstarch is dissolved.
  6. Bring to a boil over medium high heat and boil for 1 1/2 to 2 minutes or until thickened, stirring frequently.
  7. Remove pan from heat and let cool slightly.
  8. Serve the warm sauce over the cake slices.
  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.