Introduction

Preacher Cake is a moist, flavorful dessert that beautifully combines the sweetness of pineapple with warm cinnamon and crunchy pecans. Topped with a smooth cream cheese frosting, it’s perfect for any occasion where you want a comforting homemade treat.

A four-layer dessert square sits on a white plate with a silver fork beside it. The bottom layer is a crumbly brown base, topped by a creamy white layer with small bits mixed in. Above that is another thin creamy layer with pecans mixed inside, followed by a thick white creamy layer with a generous amount of whole pecans covering the top. The background surface is a white marbled texture with a red and white cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 (20 oz) can crushed pineapple in juice, undrained
1 cup chopped pecans
1 teaspoon vanilla extract

Frosting

1/2 cup butter, softened
1 (8 oz) package cream cheese, softened
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1/2 cup chopped pecans (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
Step 2: In a large bowl, combine the flour, granulated sugar, eggs, baking soda, salt, and cinnamon. Stir in the undrained crushed pineapple, chopped pecans, and vanilla extract until the mixture is well blended.
Step 3: Pour the batter into the prepared pan and bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
Step 4: While the cake cools, prepare the frosting. Beat together the softened butter, cream cheese, and vanilla extract until smooth. Gradually add the powdered sugar and continue beating until creamy.
Step 5: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the chopped pecans on top for garnish.

Tips & Variations

For extra moistness, you can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added texture.
If pecans are not your favorite, walnuts or chopped almonds work well as a substitute both in the batter and as garnish.
Chilling the cake briefly before frosting helps prevent the frosting from melting and sliding off.

Storage

Store leftover Preacher Cake covered in the refrigerator to keep the cream cheese frosting fresh. It will keep well for up to 4 days. To serve, bring it to room temperature or warm slightly for a softer texture.

How to Serve

A square slice of layered cake on a white plate showing four visible layers: starting from the bottom, a crumbly light brown cake layer, followed by a thick creamy white layer, another crumbly light brown cake layer, and topped with a thick creamy white frosting. The top frosting is decorated with whole glossy pecan nuts in a scattered arrangement. The cake edges show some crumbs and cream sticking out. There is a silver fork resting on the left edge of the plate with a white marbled surface underneath and a dark cloth with white checkered pattern partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but be sure to include the juice to keep the cake moist. Fresh crushed pineapple with some added juice will work well in this recipe.

Is this cake gluten-free?

No, it uses all-purpose flour. To make it gluten-free, you can substitute a gluten-free flour blend that measures cup-for-cup, but results may vary.