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Pineapple Sauce For Cake

Rated as 4.83 out of 5 Stars

"Dress up slices of purchased angel food or pound cake with this light and fruity sauce. 'Replace the orange marmalade with apricot preserves if you like,' writes Donna Howard from her kitchen in Stoughton, Wisconsin."
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15 m servings
Original recipe yields 20 servings


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  • Prep

  • Ready In

  1. 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.


Read all reviews 6
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This is great! Ran the mix thru a food processor to break down the chunks and added a little more cornstarch to make it thicker. When cooled, I added the sauce to a tub of fat free whipped cre...

put this over a scoop of raspberry sherbet, which is sitting on banana slices and top with toasted coconut! Tropical sundaes to die for!

This was very tasty! Easy to make and was great served over pound cake.

This sauce was great! I really liked the orange marmalade, it rounded out the tart pineapple flavor very nicely. It's very sweet and flavorful though, so you don't need much. I only had pinea...

Quite good. Made it with a high quality european marmalade (more flavor, less sugar) but was still a litle sweet for my palate, so I sqeezed in a little lemon juice. I am serving this tonight on...

Delicious! I used fresh pineapple and left out the sugar (because the pineapple I had was oh-so-sweet) and even added some homemade jalapeno jelly to the mix and it was awesome. Thanks for sha...