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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (102g) Recipe makes 12 servings The following items or measurements are not included below: Jell-O instant pistachio pudding mix |
||
| Calories 300 | ||
| Calories from Fat 136 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.2g | 23% | |
| Saturated Fat 4.4g | 22% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 79mg | 26% | |
| Sodium 365mg | 15% | |
| Potassium 107mg | 3% | |
| Total Carbohydrate 37.1g | 12% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 21.3g | ||
| Protein 4.7g | 9% | |
Pineapple-Sour Cream Pudding Cake
By: "Food:The Way To Anyone's Heart"
Apr 27, 2007
This is an old recipe from The Pudding Sampler.
SERVES 12
Ingredients
-
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 instant pineapple pudding or vanilla flavor instant pudding and pie filling mix
- 4 eggs
- 1 cup sour cream
- 1/4 cup oil
Directions
1
In a small bowl,combine pineapple with the juice and the baking soda; mix well.2
In a large mixing bowl, combine remaining ingredients; stir in pineapple.3
Blend, then beat at medium speed of an electric mixer for 2 minutes.4
Pour into a greased and floured 10-inch Bundt or tube pan.5
Bake at 350 degrees for 50-55 minutes or until cake springs back when lightly touched.6
Cool in pan about 15 minutes.7
Remove from pan and finish cooling on wire rack.8
Dust with powdered sugar.
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Featured Reviews for This Recipe
From: JuJuBeJen
On Apr 11, 2009
Talk about moist, this is out of this world good! I topped it with whipped cream and topped with strawberry slices. It was eaten up and every bite was savored!
From: MA in Florida
On Aug 1, 2008
This was a flavorful and moist cake with a nice texture. I didn't think it would appeal to the younger grandchildren - wrong! My 6 and 12 year old grandchildren just scarfed it down. Thanks for posting this lovely recipe.
From: Seasoned Cook
On Nov 3, 2007
Extremely moist and tasty! The pineapple flavor really comes out. I used a well greased and floured 9 inch tube cake pan and it came out beautiful. I did add 1 teaspoon of vanilla. I had some requests for the recipe. Thanks Star for sharing this recipe!
From: Mareesme
On Oct 16, 2007
This cake was delicious! The only pudding I had on hand was lemon instant pudding, but the cake was still wonderful. Usually when I make pudding mix bundt cakes they are tasty but more dense, like a pound cake. I don't know if it's because baking soda was added to the pineapple, but the cake was a lighter consistency. I can't wait to try it again using the pudding recommended. My only advice is to flour as well as grease the pan. My cake stuck a bit on top, probably because I didn't flour it. Thanks for the great recipe!
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