There’s something special about a dessert that feels like it’s been shared at gatherings for years. Church Cake is one of those reliable favorites—baked in a 9×13 pan, easy to serve, and always the first to disappear. Light, creamy, and comforting, it’s even better when made ahead, allowing the layers to come together into one delicious bite. It’s a great option when you need something simple but crowd-pleasing.
The base starts with a soft banana-flavored cake made from Jiffy muffin mix. Once cooled, it becomes the perfect foundation for the rich and fruity layers that follow.
Crushed pineapple adds a fresh, sweet touch, while a smooth cream cheese and pudding mixture brings richness. A fluffy layer of whipped topping finishes it off, and after chilling, everything blends into a dessert that’s easy to slice and full of flavor.
Church Cake
Ingredients
Cake Layer:
| Ingredient | Amount |
|---|---|
| Jiffy banana muffin mix | 2 (7 oz) boxes |
| Eggs | 2 |
| Milk | ⅔ cup |
Topping:
| Ingredient | Amount |
|---|---|
| Crushed pineapple (drained) | 1 (20 oz) can |
| Cream cheese (softened) | 1 (8 oz) package |
| Instant vanilla pudding mix | 1 (6 oz) box |
| Cold milk | 3 cups |
| Whipped topping (thawed) | 1 (16 oz) container |
Instructions
Bake the Cake
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large bowl, mix the muffin mix, eggs, and milk until just combined. Spread into the dish and bake for 25–30 minutes, or until lightly golden and a toothpick inserted in the center comes out clean. Let cool completely.
