In a large bowl, beat crushed pineapple (undrained) and cake mix on medium speed for about 1 minute.
Spread batter evenly into an ungreased 10 inch angel food tube pan.
Bake for 40 minutes. (The top should be golden brown)
Once the cake comes out of the oven, immediately invert the cake by placing it upside down on a bottle to cool completely, approximately 2 hours. (Can also use the feet if your tube pan has them instead of the bottle. )
To remove from the pan, slide a narrow spatula or butter knife gently down the sides of the cake and remove the middle insert. Then, slide your knife around the middle section of the cake to release it from the pan.
Whisk all dessert topping ingredients together. Pour into a medium saucepan and simmer over medium-low heat for a few minutes to thicken up the sauce. Allow the sauce to cool and chill for a little bit.
To serve, slice angel food cake and top with pineapple topping.