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“I First Discovered It in a Church Cookbook Years Ago and There Was No Way…”

There are certain recipes that leave such an impression that they become lifelong treasures. Many home cooks will tell you that their best discoveries don’t come from glossy magazines or celebrity chefs, but from humble community cookbooks—the kind put together by church groups, neighborhood associations, or family reunions. One such recipe, which I first discovered in a church cookbook years ago, was so simple and irresistible that there was no way I could ever let it slip from my collection.

This dish—let’s call it “Heavenly Church Supper Cake”—is the kind of dessert that shows up at potlucks, vanishes from the table within minutes, and has everyone asking for the recipe. It’s not fancy, but it’s pure comfort, and the best part is that it’s incredibly easy to make.

Let’s go step by step so you can recreate this timeless treasure in your own kitchen.

Ingredients You’ll Need:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple, undrained
½ cup chopped pecans or walnuts (optional)

For the Topping:

1 stick (½ cup) unsalted butter
1 cup evaporated milk (or whole milk)
1 cup granulated sugar
1 cup shredded sweetened coconut

Step-by-Step Method:

Step 1: Mix the Cake Batter

In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the eggs, vanilla, and the entire can of crushed pineapple with the juice—this is the magic that keeps the cake moist. Stir until just combined; the batter will look slightly runny, but that’s exactly how it should be.