2 – Ingredient Pineapple Cake with a Warm Pineapple Sauce!

 
This is another one of those two ingredient recipes that I am fairly sure originated in a cookbook put out by they American Heart Association for their ‘heart healthy diet plan’.   My late father-in-law had a heart attack in his early forties and he and my mother-in-law really tried to follow that diet fairly religiously.  All of their changes in diet and exercise must have worked, because he never had any further heart problems that I was aware of.   It seems that I remember my late mother-in-law making this little fat free cake from that book.  At the time, I thought it sounded very strange.   However, it’s a good cake to be so easy and fat free, although I did dress it up a bit with a pineapple sauce. You know I couldn’t just leave a fat free cake alone.  You can serve it plain if you don’t want the additional calories, but the sauce does make it taste sort of like a lower calorie version of a pineapple upside down cake…not quite the same, but a good knock off version…lol.  
 
This is another recipe that is so easy the kids can help make it.  Here is what you need:
 
1 Angel Food cake mix
1 (20 oz.) can of crushed pineapple with the juice
 
Pineapple Sauce
 
3 Tbs. butter
1/4 cup brown sugar
1 (20 oz.) can of crushed pineapple with the juice
pinch of salt
1/4 cup water
1 Tbs. cornstarch
1 tsp. vanilla
 
Mix the angel food cake mix with the crushed pineapple in a mixing bowl with a large spoon.  Mix just until well blended.  DO NOT use an electric mixer.  That will beat too much air into this. 
 
 Pour the batter into a 9″x13″ baking pan that has been sprayed well with nonstick spray.   Bake at 350 degrees for 25 to 30 minutes.   Mine was done in 25 minutes. 
 
Remove from oven and cool.  Before cutting in squares, run a sharp knife around the edges of the pan. 
 
To make the pineapple sauce, melt the butter in a deep sauce pan on medium heat. Add the brown sugar and stir until it has dissolved and slightly caramelized.  Add the pineapple and salt.  Mix the cornstarch with the 1/4 cup cold water until smooth.  Stir into the pineapple sauce and bring up to a boil for a couple of minutes.  Don’t let it boil over and stir frequently.  Remove from heat and stir the vanilla in.  Serve while warm over cake slices.   This also makes  a great topping for vanilla ice cream.
 
 
 
 

 
 


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