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