Pineapple Sour Cream Pudding Cake

Melanie Beth with Linda Ramirez and Patti Crawford Martin

Pineapple Sour Cream Pudding Cake

1 (8 ounce) can crushed pineapple in juice
1/2 teaspoon baking soda
1 (18 ounce) package yellow cake mix
1 (7 ounce) package Jell-O instant pistachio pudding mix or 1 (7 ounce) package instant pineapple pudding or 1 (7 ounce) package vanilla flavor instant pudding and pie filling mix
4 eggs
1 cup sour cream
1/4 cup 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.
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