Post by wilderness on Oct 9, 2018 10:45:59 GMT -5
pineapple pistachio sour cream cake-Tammy
8 oz crushed pineapple - do not drain
1/2 t. baking soda
1 yellow cake mix
1 small box instant pistachio pudding mix
4 eggs
1 c. sour cream
1/4 c. oil
Preheat oven to 350*. Grease and flour a Bundt pan. Combine pineapple with baking soda. Mix well and set aside. Mix all remaining ingredients. Add pineapple. Beat 4 minutes. Pour into pan. Bake 55 minutes, cool 15 minutes then remove from pan.
I wanted more pineapple so I used a 20 oz can and added 1 t. baking soda. The batter was a little thin, so I added 1/2 box of a white cake mix that I had leftover from a dump cake. The batter was perfect. It baked for 60 minutes. I had a little batter extra so baked it in a mini loaf pan, so I got to taste it. It was incredibly moist! I am going to melt a little vanilla icing in the microwave and drizzle it over the cake tomorrow morning.
8 oz crushed pineapple - do not drain
1/2 t. baking soda
1 yellow cake mix
1 small box instant pistachio pudding mix
4 eggs
1 c. sour cream
1/4 c. oil
Preheat oven to 350*. Grease and flour a Bundt pan. Combine pineapple with baking soda. Mix well and set aside. Mix all remaining ingredients. Add pineapple. Beat 4 minutes. Pour into pan. Bake 55 minutes, cool 15 minutes then remove from pan.
I wanted more pineapple so I used a 20 oz can and added 1 t. baking soda. The batter was a little thin, so I added 1/2 box of a white cake mix that I had leftover from a dump cake. The batter was perfect. It baked for 60 minutes. I had a little batter extra so baked it in a mini loaf pan, so I got to taste it. It was incredibly moist! I am going to melt a little vanilla icing in the microwave and drizzle it over the cake tomorrow morning.
