Description
Church Cake is a moist and fluffy banana muffin cake topped with a luscious pineapple and creamy pudding layer, finished with a cool whip topping. This easy-to-make dessert combines the sweet flavors of banana, pineapple, and vanilla pudding, perfect for gatherings or a delicious treat at home.
Ingredients
Scale
Cake:
- 2 (7 oz) Jiffy banana muffin mix
- 2 eggs
- 2/3 cup milk
Topping:
- 1 (20 oz) can crushed pineapple, drained
- 1 (8 oz) package cream cheese, room temperature
- 1 (6 oz) instant vanilla pudding mix
- 3 cups cold milk
- 1 (16 oz) Cool Whip, defrosted
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9×13-inch baking dish to prevent sticking.
- Make the Cake Batter: In a large bowl, mix together the two packages of Jiffy banana muffin mix, 2 eggs, and 2/3 cup milk until just combined to avoid overmixing, which helps keep the cake tender.
- Bake the Cake: Pour the batter into the prepared baking dish and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
- Prepare the Cream Cheese Mixture: Using a mixer, beat the room temperature cream cheese in a large bowl until smooth and creamy.
- Make the Pudding: In a separate bowl, whisk together the instant vanilla pudding mix and 3 cups of cold milk until the mixture is smooth and begins to thicken.
- Combine Cream Cheese and Pudding: Fold the pudding mixture into the whipped cream cheese gently until fully incorporated and smooth.
- Assemble the Topping Layers: Spread the drained crushed pineapple evenly over the cooled cake, reaching all edges. Then spread the cream cheese and pudding mixture evenly over the pineapple layer.
- Add the Final Layer: Spread the defrosted Cool Whip evenly over the pudding layer to create a light, fluffy finish.
- Chill and Serve: Refrigerate the assembled cake for 1 to 2 hours or overnight to allow the flavors to meld and topping to set before serving.
Notes
- Ensure the cream cheese is at room temperature before beating to achieve a smooth topping without lumps.
- Drain the crushed pineapple thoroughly to avoid making the cake soggy.
- For best flavor and texture, chill the cake overnight.
- You can substitute Cool Whip with freshly whipped cream for a more natural topping.
- Store leftovers in the refrigerator covered tightly for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Church Cake, Banana Muffin Cake, Pineapple Pudding Cake, Layered Dessert, Cool Whip Cake
