Pineapple Bundt Cake

Ingredients

• 1 (8 ounce) can crushed pineapple in juice
• 1/2 teaspoon baking soda
• 1 (18.25 ounce) box yellow cake mix*
• 1 (7 ounce) box instant pineapple or vanilla flavor instant pudding and pie filling mix
• 4 eggs
• 1 cup sour cream
• 1/4 cup vegetable oil

Instructions

1. Heat oven to 350 degrees F. Grease and flour a 10 inch Bundt or tube pan or, better yet, use our Pan Release.
2. In a small bowl,combine pineapple with the juice and the baking soda; mix well.
3. In a large mixing bowl, combine remaining ingredients; stir in pineapple.
4. Blend, then beat at medium speed of an electric mixer for 2 minutes.
5. Pour into prepared pan.
6. Bake for 50 to 55 minutes or until cake springs back when lightly touched.
7. Cool in pan for about 15 minutes.
8. Remove from pan and finish cooling on wire rack.
9. Dust with powdered sugar, if desired.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Attribution

Photo credit: (c) Can Stock Photo / vertmedia