This classic Church Cake is the kind of soft, comforting dessert you’d find on a long folding table after Sunday service—simple, sweet, and impossible to resist. It’s moist, fluffy, and topped with a rich, buttery glaze that soaks right in. Save this Church Cake recipe and tag someone who loves old-fashioned desserts!
Yield: 12 large servings
Ingredients:
• 2 cups all-purpose flour (250g)
• 1 ½ cups granulated sugar (300g)
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup crushed pineapple, with juice (240g)
• 1 tsp vanilla extract
For the glaze:
• ½ cup unsalted butter (113g)
• ¾ cup evaporated milk (180ml)
• 1 cup granulated sugar (200g)
• 1 cup shredded sweetened coconut (85g)
• 1 cup chopped pecans (120g)
• 1 tsp vanilla extract
How to make it:
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Preheat your oven to 350°F and grease a 9×13-inch baking dish.
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In a large bowl, whisk together flour, sugar, baking soda, and salt.
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Add eggs, crushed pineapple (with juice), and vanilla. Stir until just combined—don’t overmix.
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Pour the batter into your prepared pan and bake for 30–35 minutes, until golden and set in the center.
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While the cake bakes, make the glaze: combine butter, evaporated milk, and sugar in a saucepan over medium heat. Stir constantly until melted and slightly thickened (about 5–7 minutes).
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Remove from heat and stir in coconut, pecans, and vanilla.
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As soon as the Church Cake comes out of the oven, poke small holes all over the top.
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Pour the warm glaze evenly over the cake, letting it soak in for that ultra-moist, bakery-style texture.
Let it cool slightly before slicing—the topping gets rich, gooey, and perfectly set.
This Church Cake is even better the next day… if it lasts that long 😉