Church Cake
A legendary, crowd-pleasing potluck dessert! This incredibly easy recipe features a dense banana muffin base layered with a rich pineapple cream cheese frosting, vanilla pudding, and a fluffy whipped topping.
Equipment
- 9×13-inch baking dish
- Hand Mixer
- Large mixing bowls
Ingredients
The Base
- 2 boxes Jiffy banana muffin mix 7 oz each
- 2 eggs
- 0.66 cup milk
The Topping Layers
- 1 can crushed pineapple 20 oz can, thoroughly drained
- 1 package cream cheese 8 oz, at room temperature
- 1 package instant vanilla pudding mix 6 oz box
- 3 cups cold milk
- 1 container Cool Whip 16 oz, defrosted
Instructions
- Bake the Base: Preheat oven to 350°F. Mix the banana muffin mix, eggs, and 2/3 cup milk. Spread into a greased 9x13 pan. Bake for 15-18 minutes until set. Let cool completely.
- Cream Cheese Layer: Beat the room-temperature cream cheese until smooth. Fold in the thoroughly drained crushed pineapple. Spread evenly over the cooled cake base.
- Pudding Layer: Whisk the instant vanilla pudding mix with the 3 cups of cold milk for 2 minutes until it begins to thicken. Pour and spread evenly over the pineapple layer.
- Top and Chill: Spread the defrosted Cool Whip evenly over the pudding layer. Chill the entire cake in the refrigerator for at least 2 hours before slicing and serving.
Notes
It is absolutely critical to drain the crushed pineapple as much as possible to prevent the cream cheese layer from becoming watery and sliding off the cake.