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 under-bake. Cool in pan for 15 minutes. Remove from pan. Finish cooling on rack.
