Looking for a cake that’s simple, delicious and downright delightful?
Well, look no further than the Southern hospitality gem known as a Preacher Cake! It’s name refers a tradition where this simple treat was made whenever the preacher would pay a visit.
And after you get a taste of this decadent cake, you’ll understand why the preacher was a frequent visitor! Tender, moist cake layers are infused with crushed pineapple. When combined with a sprinkle of pecans and coconut, you’ve got a tasty tropical delight on your hands.
But it doesn’t end there because sitting on top of it all, is a luscious cream cheese frosting which acts a perfect tangy counterbalance to the sweetness of the layers beneath.
But the taste isn’t the only reason you’ll love this cake. Delicious as it is, it’s also a breeze to whip up. For this dessert, you can ditch the mixer, all you’ll need is a wooden spoon and a bowl. It doesn’t get much easier than that!
If this tropical treat sounds like your kind of treat, then give the Preacher Cake a try!
Ingredients You’ll Need
All-Purpose Flour. Required to give our cake the structure and texture it needs. It’s the backbone of the treat and our dessert wouldn’t be the same without it.
Baking Soda. To have a fluffy and soft texture, this ingredient is a must since it helps the cake rise just right.
Salt, Cinnamon, and Nutmeg. You can’t go wrong with warm and slightly spicy flavor enhancing imparted by these all-important ingredients. They’re a must have in any Preacher Cake.
Granulated Sugar. A cake wouldn’t be a cake without the sweetness that sugar provides.
Eggs. These not only bind all the ingredients together nicely but they also add a much needed rich texture to our cake.
Vegetable Oil. Without a moist and tender crumb, it would be hard to enjoy a single bite of any cake. Vegetable oil is the key to making sure our cake is as tender as possible.
Vanilla Extract. A perennial flavor enhancer, a dash of vanilla adds a touch of aromatic sweetness.
Crushed Pineapple. The star ingredient, pineapple adds a touch of tropical sweetness and delicate moisture.
Mixed Nuts. There’s something so satisfying about the delightful crunch that nuts provide. The preacher wouldn’t be back for more without them!
Flaked Coconut. Pairs perfectly with pineapple for a tempting tropical twist and satisfying mouthfeel.
Cream Cheese Frosting. A creamy, tangy, and sweet topping that complements the tropical flavors.
| Ingredient | Description |
|---|---|
| All-Purpose Flour | Provides structure and texture to the cake. |
| Baking Soda | Ensures a fluffy and soft cake texture. |
| Salt, Cinnamon, Nutmeg | Adds warm and spicy flavors. |
| Granulated Sugar | Imparts sweetness to the cake. |
| Eggs | Binds ingredients and adds richness. |
| Vegetable Oil | Ensures a moist and tender cake crumb. |
| Vanilla Extract | Enhances overall flavor with aromatic sweetness. |
| Crushed Pineapple | Adds tropical sweetness and moisture. |
| Mixed Nuts | Provides a satisfying crunch. |
| Flaked Coconut | Complements pineapple for a tropical twist. |
| Cream Cheese Frosting | Creamy topping that complements the cake’s tropical flavors. |
Preacher Cake – Easy Breezy Prep!
Preparation. Preheat your oven to 350°F. Grease a 9×13 inch baking pan and set aside.
Dry Ingredients. Get a medium-sized bowl to mix the dry ingredients. Add the flour, baking soda, salt, cinnamon, and nutmeg. Whisk all the ingredients together until they’re well mixed.
Wet Mix. Use a separate large bowl to combine the wet ingredients. Combine the sugar, eggs, vegetable oil, and vanilla extract. Mix them all together until they’re creamy and smooth.
Combining Time. Bring the dry and wet ingredients together by gradually adding the dry to the wet. Stir everything continually until they’re just combined.
Add Flavors. Fold in the crushed pineapple, mixed nuts, and flaked coconut into the mixture of dry and wet ingredients. Stir everything until mixed well.
Bake. Once all ingredients have been combined, it’s time to transfer the batter. Pour it into the baking pan you prepared earlier. Transfer the pan to the oven and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
Cool. Remove the cake and allow to cool completely on a cooling rack.
Frosting. In a mixing bowl, combine the cream cheese, butter, and vanilla. Beat all ingredients until smooth. Gradually add powdered sugar and heavy cream. Continue to beat until you’ve got a creamy and smooth texture.
Decorate. Once the cake has completely cooled, spread the cream cheese frosting on top of the cake. Be sure to make it as even as possible. Top with chopped pecans and coconut flakes.
Serve. Slice the cake into squares. Enjoy your tropical getaway and remember to save a slice for the preacher.
| Step | Instructions |
|---|---|
| Preparation | Preheat oven to 350°F. Grease a 9×13 inch baking pan. |
| Dry Ingredients | Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl. |
| Wet Mix | In a large bowl, mix sugar, eggs, vegetable oil, and vanilla until creamy. |
| Combining Time | Gradually add dry ingredients to the wet mix, stirring until just combined. |
| Add Flavors | Fold in crushed pineapple, mixed nuts, and flaked coconut. |
| Bake | Pour batter into prepared pan and bake for 45-50 minutes or until toothpick test is clean. |
| Cool | Allow the cake to cool completely on a cooling rack. |
| Frosting | Beat cream cheese, butter, and vanilla. Gradually add powdered sugar and heavy cream until smooth. |
| Decorate | Spread frosting evenly on cooled cake. Top with chopped pecans and coconut flakes. |
| Serve | Slice into squares and enjoy. |
Preacher Cake
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 ¾ cups granulated sugar
- 3 eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 20 ounces crushed pineapple canned with juice
- 1 ½ cups mixed nuts walnuts and pecans, finely chopped
- 1 cup flaked coconut
Frosting
- 8 ounces cream cheese at room temperature
- ½ cup butter at room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar sifted
- 2 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking pan and set aside.
- Get a medium-sized bowl to mix the dry ingredients. Add the flour, baking soda, salt, cinnamon, and nutmeg. Whisk all the ingredients together until they’re well mixed.
- Use a separate large bowl to combine the wet ingredients. Combine the sugar, eggs, vegetable oil, and vanilla extract. Mix them all together until they’re creamy and smooth.
- Bring the dry and wet ingredients together by gradually adding the dry to the wet. Stir everything continually until they’re just combined.
- Fold in the crushed pineapple, mixed nuts, and flaked coconut into the mixture of dry and wet ingredients. Stir everything until mixed well.
- Once all ingredients have been combined, it’s time to transfer the batter. Pour it into the baking pan you prepared earlier. Transfer the pan to the oven and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Remove the cake and allow to cool completely on a cooling rack.
- In a mixing bowl, combine the cream cheese, butter, and vanilla. Beat all ingredients until smooth. Gradually add powdered sugar and heavy cream. Continue to beat until you’ve got a creamy and smooth texture.
- Once the cake has completely cooled, spread the cream cheese frosting on top of the cake. Be sure to make it as even as possible. Top with chopped pecans and coconut flakes.
- Slice the cake into squares. Enjoy your tropical getaway and remember to save a slice for the preacher.
Nutrition
Hi there! I’m Audrey, a dessert enthusiast and a self-proclaimed chocoholic. I’ve been baking since I was a little girl, and I’ve turned that passion into a career as a freelance writer. I believe that there’s always room for dessert, especially if it’s chocolate! When I’m not writing or baking, you can find me at the local farmers market or planning my next culinary adventure.
