Copyright © 2014 The FOURnet Information Network. All rights reserved.

PINEAPPLE SOUR CREAM POUND CAKE 
1 (20 oz.) can crushed pineapple
3 c. flour
2 c. sugar
1 tsp. baking soda
3 eggs, lightly beaten
1 c. (8 oz.) sour cream
3/4 c. vegetable oil
1 tbsp. vanilla extract
1 tbsp. lemon juice

Drain 1 cup syrup from pineapple; discard syrup. Set pineapple aside. In a large bowl, combine flour, sugar and baking soda; stir to blend. Make a well in center of the dry ingredients.

In separate bowl combine eggs, sour cream, pineapple, oil, vanilla and lemon juice; blend well. All at once, add egg mixture to well in dry ingredients; stir just until moistened.

Into greased and floured 10-inch tube pan (Bundt), pour batter. Bake in 350 degree oven for 1 hour to 1 hour and 10 minutes. Cool in pan 20 minutes. Gently loosen with a spatula and turn out of pan onto a wire rack. Cool completely.

Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.02s