Elderberry Topped Pineapple Cake

I created this cake today with a little inspiration from an online cake recipe sensation. You know the one where you mix crushed pineapple with an Angel Food cake mix and presto, chango you have cake! I was intending to follow that recipe, but I bought a regular cake mix by mistake so I had to come up with something else. It was so, so yummy I just had to share it.

Elderberry Topped Pineapple Cake

-by Debra Campbell

Cake:

1 White or Yellow Cake Mix

1 15-oz can Crushed Pineapple

1 egg

¼ c chopped walnuts or pecans

Pre-heat oven to 350 degrees. (325 degrees for dark pan.) Combine egg, pineapple with juice; add cake mix and nuts. Mix well. Pour into a 9x13 inch cake pan. (Grease bottom of the pan.) Bake for 50 minutes or until golden brown on top and toothpick inserted in center comes out clean. Allow to cool then poke holes every few inches with the handle of a wooden spoon.

Topping:

3 c elderberries

1 c honey

3 T Clear Jel (Cook type)

¼ t salt

½ t cinnamon

1 T butter

3 T lemon juice

1 t vanilla

Add above ingredients except elderberries and vanilla to a non-stick sauce pan. Cook over low heat until combined. Add elderberries and cook to just boiling stirring often. Remove from heat and add vanilla. Stir well. Pour over cake and spread evenly.

Serve with vanilla ice cream or top with whipped topping.