1/2 to 3/4 c. sugar (depending on sweetness of juice)
1 tbsp. cornstarch
1/2 c. pineapple juice
1/2 c. orange juice
1 tbsp. lemon juice

Combine sugar and cornstarch in a saucepan. Stir in pineapple and orange juice and bring to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; add lemon juice. Serve hot or cold.

Makes 1 1/2 cups of sauce. Serve over Pineapple Upside-Down Cake.

For angel food cake, drain juice from 8 ounce can crushed pineapple into cup and finish cup with orange juice. When sauce is done, stir in pineapple.