Pineapple Sour Cream Cake - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple
1/2 tsp. baking soda
1 box (2 layer) yellow cake mix
4 eggs
1 box (4 servings) instant pistachio pudding mix
1/2 pt. sour cream
1/4 c. oil

Preparation

Combine pineapple with baking soda in a small bowl.
Mix thoroughly.
In a large bowl combine cake mix and all remaining ingredients.
Add pineapple mixture.
Blend well.
Beat at medium speed for 4 minutes.
Pour into a greased and floured 10-inch fluted (Bundt) pan.
Bake at 350\u00b0 for 50 to 55 minutes.
Do not underbake.
Cool in pan 15 minutes.
Remove from pan.
Finish cooling on rack.
Frost with icing.