Pineapple-Sour Cream Pudding Cake

Total Time
30 mins
1 min

This is an old recipe from The Pudding Sampler.

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  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.
Most Helpful

5 5

Extremely moist and tasty! The pineapple flavor really comes out. I used a well greased and floured 9 inch tube cake pan and it came out beautiful. I did add 1 teaspoon of vanilla. I had some requests for the recipe. Thanks Star for sharing this recipe!

5 5

Talk about moist, this is out of this world good! I topped it with whipped cream and topped with strawberry slices. It was eaten up and every bite was savored!

5 5

This was a flavorful and moist cake with a nice texture. I didn't think it would appeal to the younger grandchildren - wrong! My 6 and 12 year old grandchildren just scarfed it down. Thanks for posting this lovely recipe.