Pineapple Sour Cream Pudding Cake

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Pineapple Sour Cream Pudding Cake
Pineapple Sour Cream Pudding Cake

INGREDIENTS:
1 (8 ounce) can crushed pineapple in juice
1/2 teaspoon baking soda
1 (18 ounce) package yellow cake mix
1 (7 ounce) package Jell-O instant pistachio pudding mix or 1 (7 ounce) package instant pineapple pudding or 1 (7 ounce) package vanilla flavor instant pudding and pie filling mix
4 eggs
1 cup sour cream
1/4 cup oil
Directions:




In a small bowl,combine pineapple with the juice and the baking soda; mix well.
In a large mixing bowl, combine remaining ingredients; stir in pineapple.
Blend, then beat at medium speed of an electric mixer for 2 minutes.
Pour into a greased and floured 10-inch Bundt or tube pan.
Bake at 350 degrees for 50-55 minutes or until cake springs back when lightly touched.
Cool in pan about 15 minutes.
Remove from pan and finish cooling on wire rack.
Dust with powdered sugar.
Pineapple Sour Cream Pudding CakeĀ 


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