2 Ingredient Pineapple Cake (With Pineapple Sauce)

From American Heart Association Healthy Recipes booklet. A cake that smells like a pineapple upside down cake but without all the fat and calories. The sauce really adds a lot to the cake but is optional if you just want a low-key dessert.

• Ready In: 1 hr 5 mins
• Serves: 20
• Yields: 1 cake

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. 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.