Every once in awhile I love to try recipes that have been around forever! I started seeing tons of recipes for a cake called Preacher cake. I was intrigued! The ingredients sounded so delightful and I decided I needed to try it and share with you! So what I have gathered is that it’s a Southern tradition. I guess it’s time to go south!
What I have read is that Preacher Cake got its name because it was a cake you usually had the ingredients for in your pantry so when the preacher told you he was coming to visit, you could quickly make this cake.
This cake was a big success at my house! My Cooper gave it two thumbs up!
- 3 cups 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
- Cream Cheese Frosting
- 1 8-ounce whipped cream cheese,
- 1/2 cup (1 stick) butter, room temperature
- 1 teaspoon vanilla
- 2 cups powdered sugar
- In a large bowl, mix together flour, baking soda, salt and cinnamon; set aside.
- In a different bowl, combine sugar, eggs, oil and vanilla until creamy. Slowly mix in flour mixture with the butter mixture until just combined.
- Add the pineapple (undrained), 1 cup chopped pecans and coconut then continue mixing until all ingredients are thoroughly combined.
- Spray a 13 x 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.
- Whip cream cheese, butter and vanilla until fluffy. Slowly add the powdered sugar (add more if necessary to reach desired consistency.