Pineapple-Sour Cream Pudding Cake
photo by Seasoned Cook
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 226.79 g can crushed pineapple in juice
- 2.46 ml baking soda
- 510.29 g package yellow cake mix
- 198.44 198.44 g package instant pineapple pudding or 198.44 g package vanilla flavor instant pudding and pie filling mix
- 4 eggs
- 236.59 ml sour cream
- 59.14 ml oil
directions
- In a small bowl,combine pineapple with the juice and the baking soda; mix well.
- In a large mixing bowl, combine remaining ingredients; stir in pineapple.
- Blend, then beat at medium speed of an electric mixer for 2 minutes.
- Pour into a greased and floured 10-inch Bundt or tube pan.
- Bake at 350 degrees for 50-55 minutes or until cake springs back when lightly touched.
- Cool in pan about 15 minutes.
- Remove from pan and finish cooling on wire rack.
- Dust with powdered sugar.
Reviews
-
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!
RECIPE SUBMITTED BY
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This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10
My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes.
Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"!
Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"!
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