Preachers Cake
An incredibly moist cinnamon cake with pineapple, coconut, and pecans, topped with cream cheese frosting. It can be made as a layered cake, cupcakes, or simply baked in an oblong pan.
As the story goes, a housewife could quickly throw this delicious cake together at a moments notice, when she heard the preacher was coming over for an unexpected visit.
Servings: 24
Ingredients
- CAKE:
- 3 c. all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 2 c. granulated sugar
- 3 lg. eggs
- 1 c. vegetable oil
- 2 tsp. vanilla extract
- 1 (20 oz.) can crushed pineapple with juice
- 1 1/2 c. chopped pecans divided
- 1 c. flaked coconut
- CREAM CHEESE FROSTING:
- 1 (8 oz.) pkg. cream cheese room temperature
- 1/2 c. butter room temperature
- 1 tsp. vanilla extract
- 2 c. confectioner's sugar sifted
Instructions
- CAKE: In a medium bowl, sift together flour, baking soda, salt and cinnamon; set aside.
- In a large bowl, combine sugar, eggs, oil and vanilla. Beat on medium-low speed with an electric mixer until creamy. Slowly add flour mixture, beat until just combined.
- Add pineapple with juice, 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined.
- Preheat oven to 350 degrees.
- Spray a 13x9-inch baking pan with cooking spray. Pour cake batter into the pan and bake for 45-50 minutes or until cake is set in the center and a toothpick inserted in the middle comes out clean.
- Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.
- CREAM CHEESE FROSTING: Whip cream cheese, butter and vanilla with an electric mixer until light and fluffy. Beat in confectioners' sugar until smooth and creamy. Makes enough to top one 13×9-inch cake. (Double recipe if using on a layered cake.)
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