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    You are in: Home / Baking / Pineapple-Sour Cream Pudding Cake Recipe
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    Pineapple-Sour Cream Pudding Cake

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 11, 2009

      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!

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    • on August 01, 2008

      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.

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    • on November 03, 2007

      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!

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    • on October 16, 2007

      This cake was delicious! The only pudding I had on hand was lemon instant pudding, but the cake was still wonderful. Usually when I make pudding mix bundt cakes they are tasty but more dense, like a pound cake. I don't know if it's because baking soda was added to the pineapple, but the cake was a lighter consistency. I can't wait to try it again using the pudding recommended. My only advice is to flour as well as grease the pan. My cake stuck a bit on top, probably because I didn't flour it. Thanks for the great recipe!

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    Nutritional Facts for Pineapple-Sour Cream Pudding Cake

    Serving Size: 1 (102 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 300.7
     
    Calories from Fat 136
    45%
    Total Fat 15.1 g
    23%
    Saturated Fat 4.4 g
    22%
    Cholesterol 79.7 mg
    26%
    Sodium 365.5 mg
    15%
    Total Carbohydrate 37.1 g
    12%
    Dietary Fiber 0.6 g
    2%
    Sugars 21.3 g
    85%
    Protein 4.6 g
    9%

    The following items or measurements are not included:

    Jell-O instant pistachio pudding mix

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