Pineapple Sour Cream Pudding Cake

Pineapple Sour Cream Pudding Cake 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 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.