Preacher Cake is a classic American dessert that delivers a perfect balance of rich, moist texture and indulgent sweetness. With its tender crumb and luscious blend of warm spices, this cake is a comforting treat that feels like a hug in every bite. Ready in just over an hour, it’s surprisingly simple to whip up, making it ideal for last-minute gatherings or cozy family desserts.
Packed with decadent flavors and a hint of nutty crunch, this cake is a crowd-pleaser that pairs beautifully with coffee or tea. The golden crust and soft interior create a delightful contrast, while the aromatic spices and buttery richness make it unforgettable. Perfect for sharing, it’s a dessert that brings people together with every slice.
Ingredients for Preacher Cake
- Cake:
- ▢ 3 cups all-purpose flour
- ▢ 2 teaspoons baking soda
- ▢ 1 teaspoon salt
- ▢ 1 teaspoon ground cinnamon
- ▢ ¼ teaspoon ground nutmeg
- ▢ 2 cups granulated sugar
- ▢ 3 large eggs
- ▢ 1 cup vegetable oil (or substitute with melted coconut oil)
- ▢ ½ cup buttermilk (or make your own by mixing ½ cup milk with ½ teaspoon lemon juice or vinegar)
- ▢ 1 ½ teaspoons pure vanilla extract
- ▢ 20 ounces crushed pineapple, with half of the juice (1 can)
- ▢ 1 cup chopped pecans (optional, or substitute with walnuts)
- ▢ 1 cup unsweetened coconut flakes
- Cream Cheese Frosting:
- ▢ 8 ounces cream cheese, softened at room temperature
- ▢ 6 Tablespoons unsalted butter, softened at room temperature
- ▢ 3 cups powdered sugar
- ▢ 1 teaspoon pure vanilla extract
- ▢ 2 Tablespoons heavy cream (or substitute with milk for a lighter frosting)
- ▢ ½ cup chopped pecans (for topping)
- ▢ ½ cup unsweetened coconut flakes (for topping)
Step-by-Step Instructions
- Prep: Preheat your oven to 350°F. Liberally grease a 9×13-inch baking dish with butter or non-stick spray.
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and sugar until well combined.
- Add the wet ingredients: To the dry ingredients, add the eggs, vegetable oil, buttermilk, and vanilla. Stir until just combined. Then, mix in the crushed pineapple and half of its juice.
- Add the mix-ins: Gently fold in the chopped pecans and coconut flakes until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and let it cool completely in the pan on a wire rack. This will take about 30 minutes.
- Make the frosting: While the cake cools, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter on medium speed until smooth. Gradually add half of the powdered sugar on low speed, followed by the vanilla and heavy cream. Mix in the remaining powdered sugar until the frosting is creamy and smooth.
- Frost and decorate: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Sprinkle with the remaining chopped pecans and coconut flakes for a decorative finish.
- Serve: Slice and enjoy your delicious Preacher Cake! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
How to Store and Keep Preacher Cake Fresh
Preacher Cake stays moist and delicious for days! Store it in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If refrigerated, let it sit at room temperature for 15-20 minutes before serving to soften the frosting. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months.
Creative Topping and Serving Ideas
While the classic cream cheese frosting is a winner, try drizzling caramel sauce or a sprinkle of toasted coconut flakes for extra flair. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For a brunch twist, pair it with fresh fruit or a cup of coffee.
Time-Saving Tips for Busy Bakers
To save time, use pre-chopped pecans and pre-shredded coconut flakes. You can also prepare the frosting a day ahead and store it in the fridge—just let it soften at room temperature before spreading. If you’re short on time, skip the cooling step and serve the cake warm with a dusting of powdered sugar instead of frosting.
Recipe Variations to Mix It Up
Swap the pecans for walnuts or almonds for a different nutty flavor. If you’re not a fan of coconut, omit it or replace it with shredded carrots for a tropical-carrot cake hybrid. For a lighter version, reduce the sugar to 1 ½ cups and use unsweetened applesauce in place of half the oil.
Common Questions About Preacher Cake
Can I use fresh pineapple instead of canned? Yes, but make sure to drain it well to avoid excess moisture. What if I don’t have buttermilk? Mix ½ cup milk with 1 ½ teaspoons of lemon juice or vinegar and let it sit for 5 minutes. Can I make this gluten-free? Absolutely! Use a 1:1 gluten-free flour blend for the same delicious results.
Preacher Cake
Ingredients
Cake
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 cups sugar
- 3 eggs
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 1 1/2 teaspoons vanilla
- 20 ounces crushed pineapple with half of the juice (1 can)
- 1 cup chopped pecans
- 1 cup unsweetened coconut flakes
Cream Cheese Frosting
- 8 ounces cream cheese, softened at room temperature
- 6 Tablespoons butter, softened at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 2 Tablespoons heavy cream
- 1/2 cup pecans
- 1/2 cup unsweetened coconut flakes
Instructions
- Prep. Preheat the oven to 350°F and liberally grease a 9X13-inch baking dish with butter.
- Combine the dry ingredients. Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and sugar.
- Add the wet ingredients. Add the eggs, oil, buttermilk, and vanilla. Stir to combine. Mix in the crushed pineapple and the pineapple juice.
- Add the mix-ins. Fold in the pecans and coconut flakes.
- Bake. Spread the batter into the prepared baking dish and bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool. Remove the cake from the oven and allow it to cool completely before frosting.
- Make the frosting. While the cake is cooling, beat together the cream cheese and butter on medium speed until smooth. On low speed, mix in half of the powdered sugar followed by the vanilla and heavy cream. Mix in the rest of the powdered sugar.
- Frost and decorate. Frost the top of the cooled cake with cream cheese frosting and sprinkle with pecans and coconut flakes.