Pineapple Sour Cream Cake
7 ingredients
13 steps
Ingredients
- 1 (8 oz.) can crushed pineapple
- 1/2 tsp. baking soda
- 1 box (2 layer) yellow cake mix
- 4 eggs
- 1 box (4 servings) instant pistachio pudding mix
- 1/2 pt. sour cream
- 1/4 c. oil
Directions
-
1Combine pineapple with baking soda in a small bowl.
-
2Mix thoroughly.
-
3In a large bowl combine cake mix and all remaining ingredients.
-
4Add pineapple mixture.
-
5Blend well.
-
6Beat at medium speed for 4 minutes.
-
7Pour into a greased and floured 10-inch fluted (Bundt) pan.
-
8Bake at 350° for 50 to 55 minutes.
-
9Do not underbake.
-
10Cool in pan 15 minutes.
-
11Remove from pan.
-
12Finish cooling on rack.
-
13Frost with icing.
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