4 Reviews of Pineapple-Sour Cream Pudding Cake

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!

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: 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!