Sunday, November 11, 2007

Pinapple Sour Cream Cake

Submitted by Estelle Melton

8 oz. crushed pineapple in juice
1/2 tsp baking soda
1 box yellow cake mix
1 pkg instant pudding, vanilla, pineapple, OR pistachio
4 eggs
1/2 pint sour cream
1/4 c oil

Combine pineapple with juice and baking soda, mix well. Combine cake mix and remaining ingredients in a large bowl. Add pineapple mixture, blend, then beat at medium speed for 4 minutes. Pour into a greased and floured fluted tube pan. Bake at 350 degrees for 50-55 minutes. Cake will pull away from the sides. Do not underbake. Cool in pan for 15 minutes.

No comments: