Preachers Cake
Indulge in the nostalgic charm of Preacher’s Cake, a classic one-bowl dessert that’s as easy to make as it is delicious. This moist, pineapple-infused cake is studded with shredded coconut and crunchy pecans, offering a delightful blend of tropical sweetness and nutty texture in every bite. Topped with a rich, creamy homemade cream cheese frosting, this no-fuss recipe requires minimal prep time and delivers maximum flavor. Perfect for potlucks, family gatherings, or weekday indulgence, this crowd-pleaser comes together with pantry staples and bakes to golden perfection in just 40 minutes. Whether you’re hosting or simply craving something sweet, Preacher’s Cake is a must-try treat that guarantees rave reviews.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 0.5 teaspoons salt
- 20 ounces canned crushed pineapple (with juice)
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.75 cups shredded sweetened coconut
- 0.75 cups chopped pecans
- 8 ounces cream cheese
- 0.5 cups unsalted butter (softened)
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan, or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Whisk together until evenly combined.
Add the canned crushed pineapple (with its juice), eggs, and vanilla extract to the dry ingredients. Stir the mixture with a wooden spoon or spatula until just combined. Do not overmix.
Fold in the shredded coconut and chopped pecans until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan. Smooth the top with a spatula for even baking.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
While the cake cools, prepare the frosting. In a medium-sized mixing bowl, beat the cream cheese and softened butter together until smooth and creamy.
Add the powdered sugar, one cup at a time, beating well after each addition. Stir in the milk and vanilla extract and mix until the frosting is smooth and spreadable.
Once the cake has completely cooled, spread the cream cheese frosting evenly over the top of the cake.
Optional: Garnish with additional shredded coconut or chopped pecans for decoration.
Slice and serve! Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
6483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.6 g | 339% | |
| Saturated Fat | 130.0 g | 650% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 4475 mg | 195% | |
| Total Carbohydrate | 966.0 g | 351% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 757.2 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 515 mg | 40% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1736 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
