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–+ servings

Church Cake

This classic Church Cake is a nostalgic potluck dessert made with a soft banana muffin cake base layered with crushed pineapple, creamy vanilla pudding filling, and fluffy whipped topping. It's light, creamy, and perfect for gatherings, church suppers, and family celebrations.
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Prep Time 30 minutes
Cook Time 25 minutes
chilling time 2 hours
Total Time 2 hours 55 minutes
Course Baked Goods, Dessert, Potluck Favorites
Cuisine American
Servings 12 servings
Calories 340 kcal

Ingredients
  

  • 2 packages (7 oz each) Jiffy banana muffin mix
  • 2 eggs
  • 2/3 cup milk
  • 20 oz crushed pineapple drained
  • 8 oz cream cheese room temperature
  • 6 oz instant vanilla pudding mix
  • 3 cups cold milk
  • 16 oz Cool Whip defrosted

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  • In a large bowl, mix the banana muffin mixes, eggs, and 2/3 cup milk until just combined.
  • Pour the batter into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool completely in the pan.
  • In a mixing bowl, beat the cream cheese until smooth.
  • In a separate bowl, whisk together the pudding mix and 3 cups milk until smooth.
  • Fold the pudding mixture into the cream cheese until well blended.
  • Spread the drained crushed pineapple evenly over the cooled cake.
  • Spread the pudding and cream cheese mixture evenly over the pineapple layer.
  • Spread the Cool Whip evenly over the pudding layer.
  • Chill the cake for 1–2 hours or up to overnight before serving.

Notes

This cake is even better after chilling overnight, allowing the flavors to meld together. Garnish with toasted coconut or chopped pecans for extra texture if desired.

Nutrition

Calories: 340kcal
Keyword banana muffin cake, church cake, cool whip cake, pineapple pudding cake, potluck cake
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