Pineapple-Sour Cream Pudding Cake

READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl,combine pineapple with the juice and the baking soda; mix well.
  • In a large mixing bowl, combine remaining ingredients; stir in pineapple.
  • Blend, then beat at medium speed of an electric mixer for 2 minutes.
  • Pour into a greased and floured 10-inch Bundt or tube pan.
  • Bake at 350 degrees for 50-55 minutes or until cake springs back when lightly touched.
  • Cool in pan about 15 minutes.
  • Remove from pan and finish cooling on wire rack.
  • Dust with powdered sugar.
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