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.
Jiffy Cake Mix Recipe
We love making easy cakes from a box mix. Having several good dessert recipes that can be quickly whipped up for a potluck, picnic, family or holiday meal makes life easier. This old-fashioned cake recipe has been in our family for generations.
This cake is unique because there’s actually just a thin layer of cake topped with delicious layers of vanilla pudding mixed with cream cheese which is super refreshing and creamy. This layer makes the cake taste best served cold which is nice that it can be made up to a day ahead of time.
This cake reminded me of our Orange Cake with Pineapple Icing which mixes crushed pineapple and pudding into whipped topping for the frosting where this cake just layers each of those ingredients. There are also similarities to our Cake Mix Pina Colada Cake.
Low-Point Church Cake
Yield: 12 servings
WW Points: Approximately 4–5 points per serving
Ingredients
Cake
- 1 box sugar-free yellow cake mix
- 1 large egg
- ½ cup unsweetened applesauce
- ½ cup water
Topping
- 8 oz light cream cheese, softened
- 1 (1 oz) package sugar-free instant vanilla pudding mix
- 1½ cups skim milk
- 1 (20 oz) can crushed pineapple in juice, well drained
- 8 oz light whipped topping, thawed
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the cake mix, egg, applesauce, and water. Mix until smooth.
- Pour the batter into the prepared baking dish and bake for 22–28 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- In a medium bowl, beat the softened light cream cheese until smooth.
- In a separate bowl, whisk together the sugar-free pudding mix and skim milk for about 2 minutes, until it begins to thicken.
- Fold the pudding mixture into the cream cheese until well combined.
- Gently stir in the well-drained crushed pineapple.
- Fold in the light whipped topping until the mixture is light and fluffy.
- Spread the topping evenly over the cooled cake.
- Refrigerate for at least 2–4 hours before slicing and serving.
Store leftovers covered in the refrigerator for up to 4 days.