This simple Preacher Cake recipe is loaded with crushed pineapple, shredded coconut, and chopped pecans, then finished with a smooth cream cheese frosting. A classic Southern sheet cake that’s moist, warmly spiced, and perfect for potlucks, holiday tables, or everyday dessert.
Preacher Cake
Preacher Cake is a beloved Southern sheet cake known for its tender, moist crumb and bold pineapple flavor. Made with pantry staples—flour, sugar, eggs, oil, and crushed pineapple—this cake gets extra richness and texture from shredded coconut and chopped pecans, and it’s brightened by warm spices like cinnamon and nutmeg. The finished cake is spread with a creamy, slightly tangy cream cheese frosting and sprinkled with extra pecans for crunch.
This recipe is forgiving and straightforward, making it an excellent choice if you want an impressive dessert without complicated techniques. It can be baked ahead of time, frosted the next day, and refrigerated for easy serving. The combination of tropical pineapple and coconut with toasted pecans gives each bite a pleasing contrast of flavors and textures.
What Is Preacher Cake?
Often called Southern Preacher Cake, this dessert earned its name because it could be whipped up quickly when guests—like the preacher—stopped by. The original versions relied on canned ingredients and simple pantry staples so a homemade cake could be ready with minimal fuss. Today’s versions keep that spirit: easy to prepare, reliably moist thanks to crushed pineapple (juice included), and finished with a rich cream cheese frosting that complements the sweet, nutty cake.
Why You’ll Love This Preacher Cake
- No electric mixer required for the cake batter—just a whisk and a bowl.
- Exceptionally moist texture from canned crushed pineapple and vegetable oil.
- Balanced flavors of cinnamon and nutmeg with coconut and pecans for texture.
- Cream cheese frosting adds richness and a touch of tang to offset the sweetness.
- Easy to make ahead and transport, making it ideal for gatherings and potlucks.
FAQs About Preacher Cake
- Can I make this cake ahead of time? Yes. The flavors often taste better after resting overnight. Store covered in the refrigerator for up to 5 days once frosted.
- Can I use fresh pineapple? While fresh pineapple can be used, canned crushed pineapple with its juices is recommended for consistent moisture and texture.
- Is this the same as hummingbird cake? They are similar: hummingbird cake usually includes mashed banana in addition to pineapple. Preacher Cake focuses on pineapple, coconut, and nuts for a simpler, pineapple-forward profile.
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 (with juice)
- 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, for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9″x13″ baking pan and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
- In a large bowl, whisk the granulated sugar, eggs, vegetable oil, and vanilla until smooth and homogeneous.
- Stir the crushed pineapple (including the juice) into the wet ingredients.
- Gradually add the dry mixture to the wet mixture, stirring just until the flour is incorporated. Avoid over-mixing to keep the cake tender.
- Gently fold in the chopped pecans and shredded coconut.
- Pour the batter into the prepared pan and spread it evenly. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cake to cool completely in the pan before frosting.
Cream Cheese Frosting
- Beat the softened cream cheese and butter together until smooth and creamy.
- Add the powdered sugar, heavy cream, and vanilla. Start on low speed to avoid a sugar cloud, then beat on medium-high until the frosting is light and fluffy.
- Spread the frosting over the cooled cake and sprinkle with the remaining chopped pecans. Chill for about 30 minutes to set the frosting before slicing.
Notes and Storage
- Storage: Cover leftover cake tightly and refrigerate for up to 5 days.
- Freezing: The cake can be frozen frosted or unfrosted for up to 2 months. Thaw overnight in the refrigerator before serving.
- Make-ahead tip: Baking the cake one day ahead and frosting it the next day improves flavor and makes serving easier for events.
Nutrition (approximate)
Per serving (1 piece, makes 16): about 619 calories, 76 g carbohydrates, 34 g fat, 6 g protein. Values are estimates and will vary with ingredient brands and portion sizes.
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