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Pineapple Sour Cream Pudding Cake Yummy


ingredients

1 (7 ounce) can crushed pineapple in juice
1/2 teaspoon baking soda
1 (16 ounce) package yellow cake mix
1 (7 ounce) package jell-o instant pistachio pudding mix or 1  - 8 ounce - package instant pineapple pudding or 1  - 8 ounce - package vanilla flavor instant pudding and pie filling mix
5 eggs
1 cup sour cream
1/3 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 5 minutes
pour into a greased and floured 12-inch bundt or tube pan
bake at 340 degrees for 55-60 minutes or until cake springs back when lightly touched
cool in pan about 20 minutes
remove from pan and finish cooling on wire rack
dust with powdered sugar

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