Recipe – Preacher’s Cake

preachers-cakeA yummy addition to a dinner any day of the week. The name comes from the fact that most women had the ingredients in their pantry and if they saw or knew the preacher was coming over they would hurry and make this to serve to the preacher. Thus it is called “Preacher’s Cake.”

Preacher’s Cake – Easy Like A Sunday Morning


3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon cinnamon or allspice

2 cups sugar

3 large 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)


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.

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 13×9 cake – double recipe if using on a layered cake


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