While it doesn’t initially seem like it would be the key ingredient in a dessert, sour cream is what pulls everything together here and makes it extra amazing. If you’ve got a hankering for a bundt cake, or really any cake at all, this pineapple sour cream pudding cake is the one to choose. It’s full of crushed pineapple and pineapple pudding – it adds the perfect amount of flavor and thickness – plus, the sour cream makes sure that it never dries out. Then at the end, forget the frosting, all this cake needs is a light dusting of powdered sugar on top to really make it shine.
Once we made this cake for the first time we found ourselves finding just about any excuse to make it. Birthday parties? Yep. Brunch? You betcha! Backyard barbecues and school functions?? Oh yeah. This cake made an appearance at all of them. It’s fruity and fresh, and the sour cream, while keeping it moist, also adds just the slightest bit of tang that perfectly balances out the pineapple.
It’s a great spring or summer cake that we can’t wait to pull out when the weather turns nice, but the great thing about using canned pineapple is that you can make this cake at any time of year – so when that craving hits you’re not stuck waiting to get ripe, delicious pineapples! This is such a yummy cake that’s easy to make and absolutely delicious. It looks classic, it tastes amazing and it never fails to sweep all our friends and family off their feet.
Pineapple Pudding Cake
1 hour to prepare serves 10-12
- 1 (18 oz.) package yellow cake mix
- 1 (8 oz.) can crushed pineapple
- 1 (7 oz.) package instant pineapple pudding
- 4 large eggs
- 1 cup sour cream
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- powdered sugar, as needed
- Preheat oven to 350º F and lightly grease a bundt pan with butter or non-stick spray.
- Pour pineapple, along with its juices, in a small bowl and whisk in baking soda until combined.
- In a separate, large bowl or mixer, stir together cake mix and instant pudding mix, then beat in eggs, sour cream, vegetable oil and vanilla extract, mixing until batter is just combined.
- Fold in crushed pineapple and baking soda mixture, then transfer batter to greased baking dish.
- Place bundt pan in oven and bake for 50-55 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and let cool at least 15-20 minutes before serving.
Recipe adapted from Fresh Family Recipes