Heavenly Church Cake – Creamy Tropical Delight for Gatherings

This Creamy Pineapple Church Cake is a nostalgic gem combining layers of soft banana cake and fruity crushed pineapple, perfect for gatherings.

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Prep Time 20

Cook Time 30

Chill Time 2

Total Time 3

Servings: 12 slices

Course: Desserts

Cuisine: Tropical

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 box Jiffy Banana Muffin Mix or vanilla cake mix for variation
2 large Eggs room temperature
1 cup Milk whole or almond milk

For the Topping

1 can Crushed Pineapple drained well
8 oz Cream Cheese full-fat recommended
1 box Instant Vanilla Pudding Mix or homemade vanilla custard
1 cup Cold Milk any type based on dietary needs
8 oz Cool Whip or substitute with homemade whipped cream

Equipment

mixing bowl
spatula
measuring cups
Baking dish (9x13-inch)

Method

Step-by-Step Instructions for Church Cake

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, combine the Jiffy Banana Muffin Mix with the eggs and milk. Stir until just combined.
Place the baking dish in the preheated oven and bake for 25–30 minutes. Let cool completely.
Beat the cream cheese until smooth. Whisk together the instant vanilla pudding mix with cold milk until thick. Fold into the cream cheese.
Spread the drained crushed pineapple over the cooled cake, then layer the creamy mixture over it, followed by Cool Whip.
Cover and chill the assembled cake in the refrigerator for 1–2 hours, or ideally overnight.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For best flavor, let the cake sit at room temperature for about 15-20 minutes before serving.

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