A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pineapple Sour Cream Cake
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- #74468
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 can (8 ounce size) crushed pineapple with juice
1/2 teaspoon baking soda
1 package (15-17 ounce size) yellow cake mix
1 package (4 serving size) instant pineapple cream, pistachio or vanilla pudding mix
4 eggs
1 cup sour cream
1/4 cup oil
directions
Combine pineapple with juice and baking soda in a small bowl. Mix well.
Combine cake mix, pudding mix, eggs, sour cream and oil in a large mixer bowl. Add pineapple mixture and blend well. Beat at medium speed for 4 minutes.
Pour in to greased and floured 10 inch fluted tube pan. Bake at 350 degrees F for 50 to 55 minutes or until tooth pick inserted in center of cake comes out clean and cake begins to pull away from sides of pan.
Cool in pan 15 minutes. Remove from pan and finish cooling on a rack.
added by
mlpeterson
nutrition data
406 calories, 18 grams fat, 56 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
May 10, 2019
I just made this cake and it didn't rise very much. It rose to the top of the cake pan and was just beautiful but after removing from the pan it just shrink up. It is no taller that 2 inches. Nothing like the photo on this page.
There is no photo of this recipe currently so I'm not sure what you are comparing it to. If the cake rose and then fell it could be a number of things such as the ingredients being too cold or too hot, not letting it cool enough in the pan before removing it, the batter could have been overmixed, etc.
December 24, 2013
Delicious easy cake to make!