• 12servings
  • 55minutes
  • 417calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsFluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. cooking spray

  2. 1 (18 1/4 ounce) box butter recipe cake mix

  3. 1 package jell-o instant lemon pudding (4 serving size)

  4. 1 1/4 cups pineapple juice

  5. 1/2 cup butter , softened

  6. 3 eggs

  7. 1 1/2 cups sour cream

  8. 1 cup powdered sugar

  9. 1 1/4 cups pineapple soda

Instructions Jump to Ingredients ↑

  1. Preheat over to 350°. Spray a fluted tube cake pan with nonstick cooking spray.

  2. In a bowl, combine cake mix and 3 tablespoons of the dry instant pudding.

  3. Add pineapple juice, butter, and eggs; beat with electric mixer on low speed for 30 seconds. Scrape bowl; beat on medium speed for 2 minutes more.

  4. Pour batter into prepared pan. Bake for 40 to 45 minutes or until wooden toothpick inserted comes out clean.

  5. Cool the cake in the pan.

  6. Make Icing by combining sour cream and the remaining dry instant pudding; beat with electric mixer on low speed until smooth.

  7. Gradually add the powdered sugar; beat until smooth.

  8. Remove cake from pan; place on plate.

  9. Using a skewer, poke holes in the cake top. Slowly pour pineapple soda over holes (using more or less as desired).

  10. Spread icing over cake.


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