SABA60 Challenge Group

Friday, January 1, 2016

Pineapple Sour Cream Pudding Cake




Pineapple Sour Cream Pudding Cake


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:


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.



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