Pineapple Pistachio Sour Cream Cake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 1 |
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This is a quick and easy bundt cake to put together, sour cream adds moisture to it. Enjoy Ingredients:
1 (8 ounce) can crushed pineapple in juice |
1/2 teaspoon baking soda |
1 (18.25 ounce) box yellow cake mix |
1 small box pistachio instant pudding mix |
4 eggs |
1 cup sour cream |
1/4 cup vegetable oil |
Directions:
1. Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt or
2. tube pan.
3. Combine pineapple with juice and baking soda. Mix well.
4. In a large bowl, combine cake mix and remaining ingredients. Add
5. 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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