Preachers Cake
Preachers Cake is a rich, moist cinnamon cake studded with crushed pineapple, flaked coconut and chopped pecans, finished with a smooth cream cheese frosting. This classic Southern-style dessert can be baked in a 13×9-inch pan, made into layers or baked as cupcakes. The cake is easy to pull together from pantry staples and makes a wonderful treat for gatherings, potlucks, or an unexpected visit from company.
Course: Dessert | Cuisine: American | Servings: 24
Ingredients
- CAKE:
- 3 c. all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 2 c. granulated sugar
- 3 lg. eggs
- 1 c. vegetable oil
- 2 tsp. vanilla extract
- 1 (20 oz.) can crushed pineapple with juice
- 1 1/2 c. chopped pecans, divided
- 1 c. flaked coconut
- CREAM CHEESE FROSTING:
- 1 (8 oz.) pkg. cream cheese, room temperature
- 1/2 c. butter, room temperature
- 1 tsp. vanilla extract
- 2 c. confectioner’s sugar, sifted
Instructions
- Prepare dry ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, salt and ground cinnamon. Set this mixture aside so it’s ready to combine with the wet ingredients.
- Mix the wet ingredients: In a large mixing bowl, combine the granulated sugar, eggs, vegetable oil and vanilla extract. Beat with an electric mixer on medium-low speed until the mixture becomes creamy and well blended, scraping the bowl occasionally to ensure even mixing.
- Combine batter: Slowly add the sifted flour mixture to the wet ingredients, continuing to mix on low speed until just combined. Avoid overmixing—stop as soon as the dry ingredients are incorporated to keep the cake tender.
- Add pineapple, nuts and coconut: Stir in the can of crushed pineapple (including the juice), 1 cup of the chopped pecans and the flaked coconut. Mix briefly on medium-low speed or fold gently by hand until everything is evenly distributed throughout the batter.
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly spray a 13×9-inch baking pan with cooking spray or grease and flour the pan to prevent sticking.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 45–50 minutes, or until the cake is set in the center and a toothpick inserted into the middle comes out clean. Ovens can vary, so begin checking near the lower end of the time range.
- Cool: Allow the cake to cool completely in the pan on a wire rack before frosting. Cooling fully prevents the frosting from melting and helps the cake slice cleanly.
- Make the cream cheese frosting: In a mixing bowl, beat the room-temperature cream cheese and butter on medium speed until light and fluffy. Add the vanilla extract, then gradually beat in the sifted confectioner’s sugar until the frosting is smooth and creamy. This amount is designed to top one 13×9-inch cake; double the frosting if you use the cake as a layered dessert.
- Finish the cake: Spread the frosting evenly over the cooled cake. Sprinkle the remaining 1/2 cup chopped pecans over the frosted surface for added crunch and visual appeal.
- Store and serve: Store the frosted cake in the refrigerator to keep the cream cheese frosting firm and fresh. For best texture, remove from the fridge about 15–30 minutes before serving so slices are easier to cut and the flavors are more pronounced.
Notes and tips
- If you prefer a less nutty cake, reduce the pecans or omit them entirely; the pineapple and coconut still provide plenty of texture and flavor.
- To make cupcakes, fill paper-lined muffin tins about two-thirds full and bake for a shorter time—start checking for doneness at about 18–22 minutes.
- Using crushed pineapple with juice keeps the cake especially moist; do not drain the pineapple unless you want a drier crumb.
- For a decorative touch, toast the pecans lightly before sprinkling them on top, or reserve a few whole halves for garnish.