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

• 2 boxes (7 oz each) Jiffy banana muffin mix
• 2 eggs
• 2/3 cup milk

 Topping

• 1 can (20 oz) crushed pineapple, drained
• 1 package (8 oz) cream cheese, softened
• 1 box (6 oz) instant vanilla pudding mix
• 3 cups cold milk
• 1 container (16 oz) whipped topping, thawed

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.

Prepare the Cream Layer
Beat the cream cheese until smooth. In a separate bowl, whisk the pudding mix with cold milk until it thickens. Combine the pudding with the cream cheese and mix until smooth.

Assemble the Layers
Spread the drained pineapple evenly over the cooled cake. Add the cream mixture on top, spreading it evenly. Finish with a thick layer of whipped topping.

Chill and Serve
Refrigerate for at least 1–2 hours, or overnight for best results. Cut into squares and serve chilled.