Church Cake

A Jiffy cake mix topped with a creamy pudding and cream cheese layer then crushed pineapple and cool whip makes an easy and delicious traditional Church Cake or Preacher Cake.

Course Dessert

Cuisine American

Keyword Church Cake, Jiffy Cake Mix Recipe

Prep Time 20

Cook Time 10

Chill 1

Total Time 1 30

Servings pieces

Calories 307kcal

Author Jennifer Osterholt

Equipment

Ingredients

Cake

1 Jiffy Cake Mix yellow or butter mix works best
1 egg
1/2 cup cold water or pineapple juice

Toppings

8 ounces cream cheese softened
6 ounces instant vanilla pudding
3 cups milk
16 ounces crushed pineapple well drained
8 ounces whipped topping defrosted

Instructions

Mix Jiffy Cake according to the instructions on the box. Pour in a greased and floured 9 x 13" baking pan. Bake for 10 - 12 minutes in a 350°F oven. Allow cake and pan to cool.
1 Jiffy Cake Mix, 1 egg, 1/2 cup cold water
Beat cream cheese in a mixing bowl.
8 ounces cream cheese
In a separate bowl whisk together pudding and milk. Add pudding to cream cheese and mix well.
6 ounces instant vanilla pudding, 3 cups milk
Spread pudding mixture over cooled cake. Then spread drained pineapple in an even layer on top of pudding.
16 ounces crushed pineapple
Spread whipped topping over cake and refrigerate until ready to serve. Garnish with chopped nuts and maraschino cherries if desired.
8 ounces whipped topping

Nutrition