Church Cake

 Ingredients

Cake Layer:

• 2 (7 oz) boxes Jiffy banana muffin mix
• 2 eggs
• ⅔ cup milk

Topping:

• 1 (20 oz) can crushed pineapple, drained
• 1 (8 oz) package cream cheese, softened
• 1 (6 oz) box instant vanilla pudding mix
• 3 cups cold milk
• 1 (16 oz) container whipped topping, thawed

 Instructions

Bake the cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a bowl, mix the muffin mix, eggs, and milk until just combined. Spread evenly in the pan and bake for 25–30 minutes, until lightly golden and set. Let it cool completely.

Make the cream layer
Beat the cream cheese until smooth. In another bowl, whisk the pudding mix with cold milk until thickened. Combine the pudding with the cream cheese and mix until smooth and creamy.

Assemble the dessert
Spread the drained pineapple evenly over the cooled cake. Add the cream mixture on top, smoothing it out evenly. Finish with a layer of whipped topping.

Chill and serve
Refrigerate for at least 1–2 hours, or overnight for best flavor. Slice into squares and serve chilled.

Cool, creamy, and easy to prepare, this dessert is a perfect example of how simple layers can come together into something everyone will enjoy.