Pineapple Pistachio Sour Cream Cake

Ingredients

• 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

Instructions

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.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.

** For best results, use our Pan Release!