Delicious Church Cake with Pineapple Cream for Your Potluck

This Church Cake, also known as Preacher Cake, combines layers of fluffy cake with creamy vanilla pudding and pineapple, perfect for gatherings.

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Prep Time 15

Cook Time 12

Chilling Time 1

Total Time 1 27

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Base

1 box Jiffy Cake Mix yellow or butter flavor
1 large Egg adds richness
1 cup Cold Water or Pineapple Juice for moistening

For the Creamy Layer

8 oz Cream Cheese can use reduced-fat
1 pkg Instant Vanilla Pudding or lemon pudding for a twist
2 cups Milk non-dairy milk works too

For the Topping

1 can Crushed Pineapple well-drained
1 container Whipped Topping or homemade whipped cream

Equipment

9 x 13-inch baking pan
Mixing bowls
Spatula

Method

Instructions

Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking pan.
Mix the Jiffy Cake Mix, egg, and cold water or pineapple juice until well combined. Pour into the prepared pan and bake for 10-12 minutes.
While the cake cools, beat the cream cheese until smooth in a medium bowl.
In another bowl, whisk together the instant vanilla pudding mix and milk, then fold into the cream cheese mixture.
Spread the creamy pudding mixture evenly over the cooled cake.
Layer the drained crushed pineapple over the creamy pudding layer.
Spread the whipped topping generously over the pineapple layer.
Refrigerate the assembled cake for at least one hour before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Chilling the cake enhances the flavor; consider making it a day ahead for best results.

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