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Pineapple Pistachio Sour Cream Cake Recipe

Pineapple Pistachio Sour Cream Cake Recipe

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Ingredients:

Serving

1 (8 oz) can crushed pineapple in juice
1/2 tsp baking soda
1 (18.25 oz) box yellow cake mix
1 small box pistachio instant pudding mix
4 eggs
1 cup sour cream
1/4 cup vegetable oil

Directions:

Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt or
Tube pan.
Combine pineapple with juice and baking soda. Mix well.
In a large bowl, combine cake mix and remaining ingredients. Add
Pineapple mixture. Blend. Beat at medium speed for 4 minutes. Pour into prepared pan. Bake for 50 to 55 minutes. Do not under-bake. Cool in pan for 15 minutes. Remove from pan. Finish cooling on rack.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1170.41 Kcal (4900 kJ)
Calories from fat	891.91 Kcal
		% Daily Value*
Total Fat	99.1g	152%
Cholesterol	735.22mg	245%
Sodium	1214.02mg	51%
Potassium	784.06mg	17%
Total Carbs	46.21g	15%
Sugars	3.97g	16%
Dietary Fiber	0.57g	2%
Protein	33.78g	68%
Vitamin C	4.9mg	8%
Iron	3.8mg	21%
Calcium	471.3mg	47%

Amount Per 100 g
Calories	225.3 Kcal (943 kJ)
Calories from fat	171.69 Kcal
		% Daily Value*
Total Fat	19.08g	152%
Cholesterol	141.52mg	245%
Sodium	233.69mg	51%
Potassium	150.93mg	17%
Total Carbs	8.9g	15%
Sugars	0.76g	16%
Dietary Fiber	0.11g	2%
Protein	6.5g	68%
Vitamin C	0.9mg	8%
Iron	0.7mg	21%
Calcium	90.7mg	47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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