Pineapple-Sour Cream Pudding Cake

Total Time
31mins
Prep
30 mins
Cook
1 min

This is an old recipe from The Pudding Sampler.

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Ingredients

Nutrition

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.