Pineapple Sour Cream Pudding Cake

INGREDIENTS:

1 (8 ounce) can crushed pineapple in juice

1/2 teaspoon baking soda

1 (18 ounce) package yellow cake mix

1 (7 ounce) package Jell-O instant pistachio pudding mix or 1 (7 ounce) package instant pineapple pudding or 1 (7 ounce) package vanilla flavor instant pudding and pie filling mix

4 eggs

1 cup sour cream

1/4 cup oil

Directions:

In a small bowl,combine pineapple with the juice and the baking soda; mix well.

In a large mixing bowl, combine remaining ingredients; stir in pineapple.

Blend, then beat at medium speed of an electric mixer for 2 minutes.

Pour into a greased and floured 10-inch Bundt or tube pan.

Bake at 350 degrees 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.