Preacher Cake

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Preacher Cake is a rich, moist dessert that’s deeply rooted in Southern tradition, known for being so simple and satisfying that it could be whipped up in a hurry when the preacher made a surprise visit. This comforting cake is loaded with tropical flavors like pineapple and coconut, along with the satisfying crunch of pecans—all wrapped up in a warmly spiced batter. It’s one of those timeless recipes that always manages to impress without demanding much effort from the baker.

What makes Preacher Cake truly unforgettable is the luscious cream cheese frosting that crowns the dense, flavorful layers. The creamy, tangy topping perfectly balances the cake’s sweetness, while chopped pecans on top add the ideal crunch. Whether you’re serving it after a casual family dinner or bringing it to a potluck, this cake delivers that perfect homemade charm and nostalgic bite every time.

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Ingredients for this Preacher Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 (20-ounce) can crushed pineapple, undrained
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut
• 1 teaspoon vanilla extract

For the Frosting:

• ½ cup (1 stick) unsalted butter, softened
• 1 (8-ounce) package cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ cup chopped pecans (for topping)

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Step 1: Mix the Dry Ingredients

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Whisk them together until evenly blended.

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Step 2: Add the Wet Ingredients

Add the eggs, crushed pineapple (with juice), vanilla extract, shredded coconut, and chopped pecans into the dry mixture. Stir with a wooden spoon or spatula until everything is fully incorporated. The batter will be thick and moist—no need for an electric mixer.

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Step 3: Pour and Bake

Grease a 9×13-inch baking dish and pour the batter evenly into the dish. Use a spatula to smooth out the top. Bake in the preheated oven for about 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.

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Step 4: Make the Cream Cheese Frosting

While the cake is cooling, beat the softened butter and cream cheese in a large bowl until smooth and creamy. Gradually add the powdered sugar, beating until fully combined and fluffy. Mix in the vanilla extract for added flavor.

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Step 5: Frost the Cake

Once the cake is completely cool, spread the cream cheese frosting generously over the top. Sprinkle with the remaining chopped pecans for a crunchy, decorative finish.

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Step 6: Chill and Serve

For the best texture and flavor, chill the frosted cake in the refrigerator for at least 30 minutes before slicing. Serve cold or at room temperature—either way, it’s absolutely irresistible!

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Storage Instructions

To keep your Preacher Cake fresh and flavorful, store it in an airtight container in the refrigerator. The cream cheese frosting requires refrigeration to maintain its texture and safety. It will stay delicious for up to 5 days when properly stored.

If you’d like to make it ahead of time or preserve leftovers even longer, you can freeze the cake. Wrap individual slices or the entire cake tightly in plastic wrap, then again in aluminum foil or place in a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before serving.

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Estimated Nutrition

Per serving (based on 12 servings total):

• Calories: 520
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 260mg
• Carbohydrates: 65g
• Fiber: 2g
• Sugars: 48g
• Protein: 5g

Note: These values are approximate and may vary depending on specific brands and ingredient substitutions.

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Frequently Asked Questions

1. Can I make Preacher Cake without coconut?

Yes, you can omit the coconut if you’re not a fan. The cake will still be moist and flavorful thanks to the pineapple.

2. Can I use fresh pineapple instead of canned?

Canned crushed pineapple (with juice) is preferred for texture and moisture, but if using fresh, finely chop and include the juice for best results.

3. What size pan should I use?

A 9×13-inch baking dish is ideal. You can also use two 9-inch round pans for a layer cake version.

4. Can I make it gluten-free?

Absolutely—just use a 1:1 gluten-free flour blend. Check that other ingredients are certified gluten-free as well.

5. Is this cake overly sweet?

It is sweet, but the tangy cream cheese frosting balances it well. You can reduce the sugar slightly if desired.

6. Can I toast the pecans?

Yes! Toasting pecans before adding them enhances their flavor and gives a deeper nutty taste.

7. Do I need a mixer for this recipe?

Not at all. The cake batter can be mixed by hand, though an electric mixer helps with the frosting.

8. Can this be made a day ahead?

Definitely. In fact, the flavor deepens when it sits overnight, making it perfect for prep-ahead entertaining.

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