Preacher Cake with Cream Cheese Frosting

Preacher Cake with Cream Cheese Frosting
Preacher Cake with Cream Cheese Frosting

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups all-purpose flour

  • 2

    teaspoons baking soda

  • 1

    teaspoon salt

  • 1/2

    teaspoon cinnamon

  • 2

    cups sugar

  • 3

    eggs

  • 1

    cup vegetable oil

  • 2

    teaspoons vanilla extract

  • 1

    20-ounce can crushed pineapple, with juice

  • 1 1/2

    cups finely chopped pecans or walnuts, divided

  • 1

    cup flaked coconut (optional)

  • Cream Cheese Frosting (recipe below)

Directions

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 13x9 baking pan (not a glass casserole dish) 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. Cream Cheese Frosting 1 8-ounce package cream cheese, at room temperature 1/2 cup (1 stick) butter, at room temperature 1 teaspoon vanilla extract 2 cups powdered sugar, sifted 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 13x9 cake – double recipe if using on a layered cake.

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