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:
Preheat your oven to 350°F and grease a 9×13-inch baking dish.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
Add eggs, crushed pineapple (with juice), and vanilla. Stir until just combined—don’t overmix.
Pour the batter into your prepared pan and bake for 30–35 minutes, until golden and set in the center.
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).
Remove from heat and stir in coconut, pecans, and vanilla.
As soon as the Church Cake comes out of the oven, poke small holes all over the top.
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 😉