Recipe for Pineapple Pistachio Sour Cream Cake from the Cakes section.
Pineapple Pistachio Sour Cream Cake1 (8 ounce) can crushed pineapple in juice
1/2 teaspoon baking soda
1 (18.25 ounce) box yellow cake mix
1 small box pistachio instant pudding mix
4 eggs
1 cup sour cream
1/4 cup vegetable oil Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt or tube pan. Combine pineapple with juice and baking soda. Mix well. In a large bowl, combine cake mix and remaining ingredients. Add pineapple mixture. Blend. Beat at medium speed for 4 minutes. Pour into prepared pan. Bake for 50 to 55 minutes. Do not under-bake. Cool in pan for 15 minutes. Remove from pan. Finish cooling on rack.
We hope you enjoy your freshly made Pineapple Pistachio Sour Cream Cake. This recipe came from Cakes's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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