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.
Servings 15 pieces
White Baking Dish
- 1 Jiffy Cake Mix yellow or butter mix works best
- 1 egg
- 1/2 cup cold water
- 8 ounces cream cheese softened
- 6 ounces instant vanilla pudding
- 3 cups milk
- 16 ounces crushed pineapple well drained
- 8 ounces whipped topping defrosted
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.
Beat cream cheese in a mixing bowl. In a seperate bowl whisk together pudding and milk. Add pudding to cream cheese and mix well.
Spread pudding mixture over cooled cake. Then spread drained pineapple in an even layer on top of pudding.
Spread whipped topping over cake and refrigerate until ready to serve. Garnish with chopped nuts and maraschino cherries if desired.
Calories: 307kcal | Carbohydrates: 50g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 408mg | Potassium: 158mg | Fiber: 1g | Sugar: 35g | Vitamin A: 324IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 1mg