Ingredients for Pineapple Sour Cream Pudding Cake
- Crushed Pineapple In Juice
- 1/2 teaspoon baking soda
- Yellow Cake Mix
- Jell O Instant Pistachio Pudding Mix
- Eggs
- Sour Cream
- Oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pineapple Sour Cream Pudding Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pineapple Sour Cream Pudding Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt or tube pan.
- In a small bowl, combine 1 cup crushed pineapple with 2 tablespoons of its juice and 1/2 teaspoon baking soda. Let sit for 5 minutes to activate the baking soda.
- In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon ground nutmeg.
- Add 1 cup sour cream, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract to the dry ingredients.
- Stir until just combined. Gently fold in the pineapple mixture.
- Beat at medium speed with an electric mixer for 2 minutes until batter is smooth.
- Pour batter into the prepared pan and bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
87g
Fat
20g
Carbs
12g
