Pineapple Cake Filling

• 1 (20-ounce) can unsweetened crushed pineapple packed in its own juice
• 3/4 cup water
• 3 tablespoons light agave nectar
• 1 tablespoon arrowroot powder dissolved in 2 tablespoons cold water

1. Bring the pineapple (including the juice), the water, and agave nectar to a boil in a small saucepan.
2. Stir in the arrowroot powder slurry.
3. Stir and cook until the mixture starts to thicken (this happens quickly).
4. Cool to room temperature, then refrigerate before filling the cake.
5. Store for up to 1 week in the refrigerator.

pineapple, water, light agave, arrowroot powder

Taken from www.epicurious.com/recipes/food/views/pineapple-cake-filling-379414 (may not work)