PINEAPPLE SOUR CREAM PUDDING CAKE ~ BLOG 365.120

This cake is PERFECTLY moist EVERY time and requires no icing unless you want a dusting of powdered sugar.
BANANA PINEAPPLE SOUR CREAM PUDDING CAKE
8 ounce can crushed pineapple in juice (DO NOT DRAIN)
1⁄2 teaspoon baking soda
18 ounce yellow cake mix
7 ounce package Jell-O INSTANT banana pudding mix
LARGE eggs
1 cup FULL FAT sour cream
1⁄4 cup oil

  • In a small bowl, combine pineapple and the baking soda; mix well.
  • 
In a large mixing bowl, combine remaining ingredients; stir in pineapple.
  • Blend, then beat at medium speed with an electric mixer for 2 minutes.
  • Pour into a greased and floured 10-inch Spring Form, Bundt or tube pan.
  • Bake at 350° for 50-55 minutes or until cake springs back when lightly touched.
  • Cool in pan about 15 minutes.
  • Remove from pan and finish cooling on wire rack.
  • 
Dust with powdered sugar

NOTE:

  • The beauty of this recipe is that the flavor combos are endless and only based on your imagination. So far I’ve tried Lemon, Cheesecake and Pistachio with great success.
  • If you use the 3.5 ounce packages you can mix flavors also. Pistachio and cheesecake mixed together are YUMMY!

Originally posted March 31, 2018 / Updated April 18, 2023

PINEAPPLE ANGEL FOOD SNACK CAKE

PINEAPPLE ANGEL FOOD SNACK CAKE
1 box Angel Food Cake Mix
1 large can crushed pineapple with juice
1 can COMSTOCK cherry, blueberry or apple pie filling

  • Mix them together, pour into a spring form, bundt pan or 13×9 baking dish.
  • Bake 30-35 minutes in a 350°.
  • Voile’, a light and fruity dessert.
  •  Spoon Comstock cherry, blueberry or apple pie filling over each piece if desired.

NOTE: It is very good with a warmrum raisin sauce also.