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Pineapple-Sour Cream Pudding Cake




Source of Recipe


The Pudding Sampler






List of Ingredients



• 1 can (8 oz.) crushed pineapple in juice
  
• 1/2 tsp. baking soda
  
• 1 package (2-layer size) yellow cake mix
  
• 1 package (4-serving size) Jell-O pistachio, pineapple cream or vanilla instant pudding and pie filling
  
• 4 eggs
  
• 1 cup (1/2 pt.) sour cream
  
• 1/4 cup oil
  






Instructions



1. Combine pineapple with juice and the baking soda, mixing well.
   
2. Combine remaining ingredients in larg mixing bowl; stir in pineapple. Blend; then beat at medium speed of electric mixer for 2 minutes.
   
3. Pour into a greased and floured 10-inch Bundt or tube pan.
   
4. Bake at 350 degrees for 50-55 minutes or until cake springs back when lightly touched.
   
5. Cool in pan about 15 minutes. Remove from pan and finish cooling on rack.