Pineapple Pistachio Sour Cream Cake


  • 1 (8 ounce) can crushed pineapple in juice
  • 1/2 teaspoon baking soda
  • 1 (18.25 ounce) box yellow cake mix
  • 1 small box pistachio instant pudding mix
  • 4 eggs
  • 1 cup sour cream
  • 1/4 cup vegetable oil


  1. Heat oven to 350 degrees F. Grease and flour a 10-inch Bundt or tube pan.
  2. Combine pineapple with juice and baking soda. Mix well.
  3. In a large bowl, combine cake mix and remaining ingredients.
  4. Add pineapple mixture. Blend. Beat at medium speed for 4 minutes.
  5. Pour into prepared pan.
  6. Bake for 50 to 55 minutes. Do not under-bake.
  7. Cool in pan for 15 minutes.
  8. Remove from pan. Finish cooling on rack.

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