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Preacher Cake


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  • 3 cups Gold Medal all-purpose flour
  • 2 teaspoons Clabber Girl baking soda
  • 1 teaspoon Morton salt
  • 1/2 teaspoon McCormick cinnamon
  • 2 cups Domino sugar
  • 3 Eggland’s Best eggs
  • 1 cup Wesson vegetable oil
  • 2 teaspoons vanilla extract
  • 1 20-ounce can Dole crushed pineapple, with juice
  • 1 1/2 cups finely chopped Fisher pecans or walnuts, divided
  • 1 cup flaked coconut (optional)
  • Cream Cheese Frosting (recipe below)
  • Cream Cheese Frosting
  • 2 8-ounce package Philadelphia cream cheese, at room temperature
  • 1/2 cup (1 stick) Land O Lakes butter, at room temperature
  • 1 teaspoon McCormick vanilla extract
  • 4 cups Domino powdered sugar, sifted



Step 1

For Cake:

Sift together flour, baking soda, salt and cinnamon; set aside.

Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.

Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).

Spray a 13×9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.

Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.

For Icing:

Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency – if your kitchen’s hot, you might need more because the butter will be softer). Makes enough to top one 13×9 cake – double recipe if using on a layered cake.

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