Looking for a moist, fruity, and irresistibly delicious cake that’s perfect for any occasion? This Pineapple Sour Cream Pudding Cake is the answer! Combining the tropical sweetness of crushed pineapple with the rich tang of sour cream, this cake is a crowd-pleaser that stays moist and flavorful in every bite. Topped with a light dusting of powdered sugar, it’s a simple yet elegant dessert that’s ideal for birthdays, brunches, or summer gatherings. Plus, using canned pineapple means you can enjoy this treat any time of year!
Ingredients
- 1 (8 ounce) can crushed pineapple in juice
- 1/2 teaspoon baking soda
- 1 (18 ounce) package yellow cake mix
- 1 (7 ounce) package instant pudding mix (pistachio, pineapple, or vanilla)
- 4 eggs
- 1 cup sour cream
- 1/4 cup oil
Preparation
1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt or tube pan.
2. In a small bowl, combine the crushed pineapple with its juice and baking soda; mix well.
3. In a large mixing bowl, combine the yellow cake mix, instant pudding mix, eggs, sour cream, and oil. Stir in the pineapple mixture.
4. Blend the ingredients, then beat at medium speed with an electric mixer for 2 minutes.
5. Pour the batter into the prepared pan and bake for 50-55 minutes or until the cake springs back when lightly touched.
6. Cool the cake in the pan for 15 minutes, then remove and finish cooling on a wire rack.
7. Dust with powdered sugar before serving. Enjoy this tropical, tangy, and moist masterpiece!
