Church Cake

재료

Ingredients

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

방향

Preparation

Preheat oven to 350 degrees and grease a 9x13-inch baking dish.

In a large bowl, mix together Jiffy mixes, eggs, and ⅔ cup milk until just combined. Transfer batter to the prepared baking dish and bake for 25-30 minutes or until an inserted toothpick comes out clean. Allow cake to cool.

For topping: Add cream cheese to a large mixing bowl and beat until smooth. In another mixing bowl, combine pudding mix and milk and whisk until smooth. Fold pudding into cream cheese until smooth.

Spread the drained pineapple over the cooled cake in an even layer all the way to the edges.

Spread pudding mixture in an even layer over the pineapple, followed by the cool whip.

Chill cake for 1-2 hours or up to overnight before serving.