Pineapple Sauce For Cake Recipes

Steps:

• Preheat oven to 350F and lightly spray a 13x9x2" baking pan with nonstick spray.
• Put cake mix in a large bowl and stir in undrained pineapple until well combined.
• Pour mixture into baking pan and smooth down the surface. Bake for 25-30 minutes or until golden brown.
• 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).
• For Pineapple Sauce: While cake is cooling, in a small saucepan, gently stir together the sauce ingredients until the cornstarch is dissolved.
• Bring to a boil over medium high heat and boil for 1 1/2 to 2 minutes or until thickened, stirring frequently.
• Remove pan from heat and let cool slightly.
• Serve the warm sauce over the cake slices.
• 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.

Steps:

• In a small saucepan, combine the sugar, cornstarch, pineapple and marmalade until blended; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Serve with the cake.

Steps:

• 1. Combine all the ingredients in a saucepan.
• 2. Bring to a boil then reduce heat and simmer for about 3 minutes.
• 3. If sauce ends up too thick, you can thin it out by stirring in a bit of water or even pineapple juice.
• 4. If the sauce is too thin, try draining the pineapple before adding it to the saucepan. You could always add the pineapple juice as needed throughout the cooking process.

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine sugar and cornstarch; stir in pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat; stir in the butter, vinegar, salt and pineapple. Serve over ice cream; sprinkle with walnuts.

Steps:

• Preheat the oven to 350 degrees F. Spray a round cake pan with nonstick spray (butter flavored, if available) and set it aside.
• To make the glaze: Put butter in a small microwave-safe bowl and microwave for about 15 seconds, just until melted. Add brown sugar and mix well. Set aside.
• To make the cake: Combine cake mix with baking powder in a large bowl. Mix well with a hand mixer. Add club soda and applesauce, and stir until smooth. Set aside.
• Spread glaze evenly along the bottom of the cake pan. Blot pineapple rings and cherries with paper towels to remove any excess moisture. Lay the pineapple rings in an even layer in the cake pan, and place one cherry in the center of each pineapple ring.
• Evenly pour the batter into the cake pan over the fruit layer. Bake in the oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Allow the cake to cool for 15 to 20 minutes, until just slightly warm. Firmly and securely place a large plate over the pan, and carefully flip so the plate is on the bottom. Gently lift the pan to release the cake. If you have trouble releasing it, pop it in the oven for a few minutes.
• Cut into 8 slices and dig in!

Steps:

• Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator.