This easy Preacher Cake recipe is packed with crushed pineapple, coconut, and pecans, then topped with cream cheese frosting. An easy-to-make, old-fashioned Southern favorite full of rich sweetness and perfect for any occasion.
Preacher Cake
Preacher Cake is a moist, flavor-packed dessert that's easy to make and guaranteed to impress. Also known as "Southern Preacher Cake," this vintage recipe combines crushed pineapple, coconut, pecans, and warm spices into a dense, delicious cake topped with rich cream cheese frosting.
Whether you’re baking for a Sunday supper, a church potluck, or just want something sweet and satisfying, this cake delivers every time. With its easy preparation and irresistible taste, it’s no wonder this classic Southern dessert has stood the test of time.
What Is Preacher Cake?
Preacher Cake earned its name because it was a quick and easy cake housewives could whip up when the preacher stopped by unexpectedly. With pantry staples like canned pineapple, coconut, and nuts, you didn’t need a trip to the store to pull it off. Today, it’s cherished for its incredibly moist crumb and comforting flavor.
It’s perfect for potlucks, holidays, or anytime you want a slice of something special.
Why You’ll Love This Preacher Cake
- No mixer is needed to make the cake batter
- Incredibly moist thanks to the crushed pineapple
- Warmly spiced with cinnamon and nutmeg
- Finished with a rich cream cheese frosting
- Great for making ahead of time for events or gatherings
FAQs About Preacher Cake
- Can I make preacher cake ahead of time? Yes! In fact, it’s best made a day in advance to allow the flavors to deepen.
- Can I use fresh pineapple instead of canned? Canned crushed pineapple with juice is recommended for the best texture and moisture.
- Is preacher cake the same as hummingbird cake? They’re similar, but hummingbird cake includes mashed bananas. Preacher cake stands out for its simplicity and bold pineapple flavor.
More Easy Cake Recipes You'll Love
- Banana Bars with Cream Cheese Frosting - Soft, cake-like banana bars topped with a rich cream cheese frosting—an easy, crowd-pleasing treat for banana lovers.
- Turtle Poke Cake - Rich chocolate poke cake filled with caramel, topped with whipped cream, pecans, and fudge for the ultimate turtle dessert.
- Pineapple Upside Down Cake - Classic pineapple upside down cake with caramelized fruit and buttery vanilla cake—beautiful, nostalgic, and easy to make.
- Kentucky Butter Cake - Moist, buttery vanilla cake soaked in a sweet butter glaze that forms a delicious sugary crust. Simple, rich, and irresistible.
- Chocolate Eclair Cake - A no-bake dessert made with graham crackers, creamy vanilla filling, and a rich chocolate ganache topping—tastes just like an éclair.
Preacher Cake Video
Preacher Cake
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 can (20 ounces) crushed pineapple
- 1 cup chopped pecans
- 1 cup shredded coconut
Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened to room temperature
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans
Instructions
- Preheat oven to 350°F.
- In a medium mixing bowl, add flour, baking soda, salt, cinnamon, and nutmeg. Whisk to combine.
- In a large mixing bowl, add sugar, eggs, oil, and vanilla. Whisk until well combined.
- Stir in pineapple.
- Gradually add the dry ingredients mixture until all of the dry ingredients have been added and mix just until the flour is all wet. Do not over-mix.
- Gently fold in pecans and coconut.
- Pour batter into your 9"x13" baking pan and bake for 45-50 minutes, or until an inserted toothpick comes out clean.
- Allow to cool completely.
Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter together on high speed until smooth and creamy.
- Add 3 cups confectioners’ sugar, cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
- Spread the frosting on the cooled cake. Top with remaining pecans. Refrigerate for 30 minutes before serving. This helps set the frosting and makes cutting easier.
Notes
- Storage: Cover leftover cake tightly and store in the refrigerator for 5 days.
- Freezer Directions: Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
Nutrition
Never Miss a Thing!
Join our newsletter to get new recipes, tips, tricks, and tutorials every week!
Eugenie says
Do you drain the pineapple?
Michelle says
Nope, just pour in the full can.
Lulu says
How long would you bake this batter as cupcakes?
Michelle says
I have not tried this with this recipe. Generally speaking, you just shorten the baking time to closer to 15-20 minutes. Let us know how it goes if you try it out!