2 Ingredient Pineapple Cake (With Pineapple Sauce)

• 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

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.

cake, angel food cake, pineapple, pineapple sauce, pineapple, orange marmalade, cornstarch, water

Taken from www.food.com/recipe/2-ingredient-pineapple-cake-with-pineapple-sauce-293320 (may not work)