Pineapple Sour Cream Pudding Cake



(8 ounce) can crushed pineapple in juice1/2 teaspoon baking soda1 (18 ounce) package yellow cake mix1 (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 mix4 eggs1 cup sour cream1/4 cup oil


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.

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