Monday, February 16, 2015

PINEAPPLE SOUR CREAM CAKE

1 can (8-oz) creshed pineapple in juice
1/2 tsp baking soda
1 pkg (2-layer size) yellow cake mix
1 pkg (4-serving size) pineapple cream or vanilla flavor instant pudding mix
4 eggs
1 cup sour cream
1/4 cup canola or coconut oil
powdered sugar for dusting, optional

Preheat oven to 350 degrees.
Grease and flour a 10-inch tube or bundt pan; set aside.

In a small bowl, combine the pinapple with juice and the baking soda; mix well.

In large mixer bowl, combine the cake mix, pudding mix, eggs, sour cream and oil; blend on low until moistened. Beat at medium speed for 4 minutes; pour into the prepared baking pan.

Bake at 350 degrees for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean and cake starts to pull away from the sides of the pan. Do not underbake!

Cool in the pan on a wire rack for 15 minutes before removing from the pan.

Note: File Photo



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