Ingredients for Pineapple Sour Cream Cake
- Yellow Cake Mix
- Crisco Cooking Oil
- Sour Cream
- Instant Vanilla Pudding
- Eggs
- Nuts
- Crushed Pineapple
- Sugar
- Cinnamon
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How to Make Pineapple Sour Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- In a medium bowl, gently combine 2 cups crushed pineapple (drained) and ½ cup chopped pecans (optional).
- Pour half of the cake batter into the prepared pan. Spread evenly.
- Pour the pineapple mixture evenly over the first batter layer.
- Pour the remaining batter over the pineapple layer and spread to the edges.
- In a small bowl, combine 1 teaspoon granulated sugar and 1 teaspoon ground cinnamon. Sprinkle evenly over the top of the cake.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
165g
Fat
34g
Carbs
21g
