Description
Preacher Cake is a delightful Southern dessert that blends warm spices, crushed pineapple, and crunchy pecans in a moist, tender cake topped with rich cream cheese frosting. It’s a perfect choice for potlucks, holidays, or when you want a comforting homemade treat. The creamy frosting and nutty topping create an irresistible texture and flavor combination that’s sure to impress.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 1 can (20 oz) crushed pineapple, drained
- 1 cup chopped pecans (optional but recommended)
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (for topping)
Instructions
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
- Combine Wet Ingredients: In another bowl, beat the eggs, vegetable oil, and vanilla extract. Stir in the drained crushed pineapple.
- Create the Batter: Gradually combine the wet and dry mixtures. Stir gently until just combined. Fold in chopped pecans if desired.
- Bake the Cake: Pour the batter into the prepared baking dish. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Prepare the Frosting: In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, one cup at a time. Stir in vanilla extract.
- Frost and Garnish: Spread the frosting over the cooled cake and sprinkle with chopped pecans.
- Chill and Serve: Refrigerate for 30 minutes before serving to allow the frosting to set.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 30 minutes