Step 1

Preheat oven to 350 degrees.

Step 2

In a large bowl, beat together the crushed pineapple and cake mix on medium speed for about 1 minute.

Step 3

Pour the batter into an ungreased 10 inch angel food cake pan and bake for about 40 minutes, until the top is golden brown.

Step 4

Once the cake comes out of the oven, immediately turn the cake upside down, resting the pan on glasses. Allow it to cool for about 2 hours.

Step 5

To remove from the pan, slide a knife down the sides of the cake and remove the middle insert. Then, slide a knife around the middle section of the cake to release it from the pan.

Step 6

Place the cake on a cake plate.

Step 7

Add all of the dessert topping ingredients into a bowl and mix together. Pour into a saucepan and simmer for a 3-5 minutes to thicken up the sauce. Allow the sauce to cool and chill for at least 30 minutes.

Step 8

Slice up the angel food cake, top with the sauce and enjoy!

Step 9

Store any leftover pineapple topping in the refrigerator. Store the cake in a sealed container at room temperature.