Pineapple-sour Cream Pudding Cake

Total Time: 31 mins Preparation Time: 30 mins Cook Time: 1 min

Ingredients

• Servings: 12
• 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

Recipe

• 1 in a small bowl,combine pineapple with the juice and the baking soda; mix well.
• 2 in a large mixing bowl, combine remaining ingredients; stir in pineapple.
• 3 blend, then beat at medium speed of an electric mixer for 2 minutes.
• 4 pour into a greased and floured 10-inch bundt or tube pan.
• 5 bake at 350 degrees for 50-55 minutes or until cake springs back when lightly touched.
• 6 cool in pan about 15 minutes.
• 7 remove from pan and finish cooling on wire rack.
• 8 dust with powdered sugar.