In a large bowl, beat together the crushed pineapple and cake mix on medium speed for about 1 minute.
Pour the batter into an ungreased 10 inch angel food cake pan and bake for about 40 minutes, until the top is golden brown.
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.
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.
Place the cake on a cake plate.
FOR THE PINEAPPLE TOPPING:
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.
Slice up the angel food cake, top with the sauce and enjoy!
Store any leftover pineapple topping in the refrigerator. Store the cake in a sealed container at room temperature.