Homestyle Church Cake
There’s something comforting about a dessert that feels like it’s been passed around at gatherings for generations. Church Cake is one of those dependable classics—baked in a 9×13 pan, simple to slice, and always a hit. Light, creamy, and full of flavor, it’s even better when made ahead so the layers can fully blend together.
The base begins with a soft banana-flavored cake made from Jiffy muffin mix, creating a tender foundation. On top of that comes a layer of sweet crushed pineapple for a fresh, fruity touch. A smooth mixture of cream cheese and pudding adds richness, while a fluffy whipped topping brings everything together into a cool, creamy finish.
🍰 Church Cake
🧾 Ingredients
Cake Layer:
- 2 (7 oz) boxes Jiffy banana muffin mix
- 2 eggs
- ⅔ cup milk
Topping:
- 1 (20 oz) can crushed pineapple, drained
- 1 (8 oz) package cream cheese, softened
- 1 (6 oz) box instant vanilla pudding mix
- 3 cups cold milk
- 1 (16 oz) container whipped topping, thawed
👩🍳 Instructions
Bake the cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a bowl, mix the muffin mix, eggs, and milk until just combined. Spread evenly in the pan and bake for 25–30 minutes, until lightly golden and set. Let it cool completely.
Make the cream layer
Beat the cream cheese until smooth. In another bowl, whisk the pudding mix with cold milk until thickened. Combine the pudding with the cream cheese and mix until smooth and creamy.
Assemble the dessert
Spread the drained pineapple evenly over the cooled cake. Add the cream mixture on top, smoothing it out evenly. Finish with a layer of whipped topping.
Chill and serve
Refrigerate for at least 1–2 hours, or overnight for best flavor. Slice into squares and serve chilled.
Cool, creamy, and easy to prepare, this dessert is a perfect example of how simple layers can come together into something everyone will enjoy.
