PINEAPPLE PISTACHIO CAKE
1-8 oz can crushed pineapple
1/2 tsp baking soda
1 yellow cake mix
1 box (small) pistachio instant pudding
4 eggs
1 cup sour cream
1/4 cup oil
Combine pineapple with baking soda and juice. Mix well–will foam-- In a large bowl combine remaining ingredients, add pineapple mixture. Stir well or use your mixer. Bake at 350* in a bundt pan or angel food cake pan, well greased and floured, for 50–55 minutes. Let cool in pan for 15 minutes before removing from pan.
Note: can use frosting, powdered sugar, cool whip or the new cool whip frostings for the top