This is one of those two ingredient recipes that I think might have originated from a cookbook put out by they American Heart Association for their ‘heart healthy diet plan’, but I’m not absolutely sure.
This really is a good cake, to be so easy and fat free… and you can dress it up a bit with a pineapple sauce. You know I just couldn’t 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 kinda like a low-calorie version of a pineapple upside down cake…not quite the same, but a good knock off version…LOL.
This recipe 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
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.
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
Make the pineapple sauce while the cake is baking.
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.
