While it doesn’t initially seem like it would be the key ingredient in a dessert, sour cream is what pulls everything together here and makes it extra amazing. If you’ve got a hankering for a bundt cake, or really any cake at all, this pineapple sour cream pudding cake is the one to choose. It’s full of crushed pineapple and pineapple pudding – it adds the perfect amount of flavor and thickness – plus, the sour cream makes sure that it never dries out. Then at the end, forget the frosting, all this cake needs is a light dusting of powdered sugar on top to really make it shine.
Once we made this cake for the first time we found ourselves finding just about any excuse to make it. Birthday parties? Yep. Brunch? You betcha! Backyard barbecues and school functions?? Oh yeah. This cake made an appearance at all of them. It’s fruity and fresh, and the sour cream, while keeping it moist, also adds just the slightest bit of tang that perfectly balances out the pineapple.
It’s a great spring or summer cake that we can’t wait to pull out when the weather turns nice, but the great thing about using canned pineapple is that you can make this cake at any time of year – so when that craving hits you’re not stuck waiting to get ripe, delicious pineapples! This is such a yummy cake that’s easy to make and absolutely delicious. It looks classic, it tastes amazing and it never fails to sweep all our friends and family off their feet.
ingredients
1 (7 ounce) can crushed pineapple in juice
1/2 teaspoon baking soda
1 (16 ounce) package yellow cake mix
1 (7 ounce) package jell-o instant pistachio pudding mix or 1 – 8 ounce – package instant pineapple pudding or 1 – 8 ounce – package vanilla flavor instant pudding and pie filling mix
5 eggs
1 cup sour cream
1/3 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 5 minutes
pour into a greased and floured 12-inch bundt or tube pan
bake at 340 degrees for 55-60 minutes or until cake springs back when lightly touched
cool in pan about 20 minutes
remove from pan and finish cooling on wire rack
dust with powdered sugar
source:allrecipes.com