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    Pineapple Pistachio Sour Cream Cake

    Source of Recipe


    List of Ingredients

    Pineapple Pistachio Sour Cream Cake

    1 (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 under0bake. Cool in pan for 15 minutes. Remove from pan. Finish cooling on rack.




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