Preacher Cake – The Old-Fashioned Southern Classic You’ll Bake Again and Again

There’s an old Southern legend behind Preacher Cake. The story goes that back in the day, when a preacher made a surprise visit to a family’s home, the lady of the house had to whip up a dessert fast — something impressive, sweet, and satisfying, using only what she had in her pantry. This moist, spiced cake — loaded with crushed pineapple, coconut, and pecans, and topped with tangy cream cheese frosting — was the perfect answer. It’s simple enough to make on a whim, but tastes like you’ve spent all day in the kitchen.

And honestly, that’s the charm of it. Preacher Cake is humble, homespun, and completely irresistible — a one-bowl wonder that fills your kitchen with warm spice, sweet fruit, and nostalgia in every bite. It’s the kind of dessert that never fails to impress guests (even if they show up unannounced).

Let’s dive right into this classic, made-from-scratch treasure.

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Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 1 (20-ounce) can crushed pineapple, with juice (do not drain)
• 1 cup chopped pecans (plus extra for topping)
• 1 cup shredded sweetened coconut
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk (as needed for consistency)

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Instructions:

1. Preheat and prep:
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Mix dry ingredients:
   In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, and salt until evenly combined.
3. Add wet ingredients:
   Stir in the eggs, crushed pineapple with its juice, vanilla, coconut, and pecans. Mix until everything is just combined — no electric mixer needed! The batter will be thick and moist.
4. Bake the cake:
   Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
5. Cool completely:
   Let the cake cool in the pan on a wire rack before frosting. This helps the cream cheese frosting spread smoothly without melting.
6. Prepare the frosting:
   In a separate bowl, beat together softened cream cheese and butter until fluffy. Gradually add powdered sugar, vanilla, and milk as needed until creamy and spreadable.
7. Frost and finish:
   Spread frosting evenly over the cooled cake. Sprinkle with extra chopped pecans for a rustic finish. Slice into squares and serve with a smile.

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Tips & Tricks

• No mixer? No problem: This is an old-fashioned stir-by-hand cake — that’s part of its charm.
• Don’t drain the pineapple: The juice adds moisture and sweetness.
• Room temp ingredients: Let your eggs, cream cheese, and butter soften to room temperature for best texture.
• Make it ahead: This cake actually tastes even better the next day after chilling overnight.

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Variations

• Preacher Cake Cupcakes: Divide the batter into cupcake tins and bake for 18–20 minutes. Perfect for potlucks!
• Add raisins or dates: For extra old-fashioned flavor, stir in ½ cup of chopped dates or golden raisins.
• Coconut-Pecan Frosting: Add a sprinkle of toasted coconut on top of the cream cheese frosting for a bakery finish.
• Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking blend — the texture remains delightfully moist.

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Serving Suggestions

Serve Preacher Cake with a cup of coffee or sweet tea — it’s a match made in heaven. For a special touch, top each slice with a dollop of whipped cream or a drizzle of caramel sauce. It’s the perfect dessert for Sunday gatherings, family reunions, or that surprise visit that inspired the recipe’s name.

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Storage Information

Cover leftover cake tightly and store in the refrigerator for up to 5 days. To serve, let slices come to room temperature for the creamiest frosting texture. You can also freeze the cake (unfrosted) for up to 3 months — just thaw overnight and frost fresh.

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FAQ

Why is it called Preacher Cake?
The name comes from the tradition of making it quickly when the preacher dropped by unexpectedly — a sweet symbol of Southern hospitality.

Can I use fresh pineapple?
Yes, but you’ll need to pulse it in a food processor with a little juice to match the texture of crushed canned pineapple.

Does it need to be refrigerated?
Because of the cream cheese frosting, yes — refrigerate the cake, but serve at room temperature for best flavor.

Can I make it without nuts?
Absolutely. The nuts add texture, but the cake is just as delicious without them.

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History / Fun Facts

Preacher Cake dates back to mid-20th century Southern kitchens, where resourcefulness was key. It’s often compared to Hummingbird Cake (another pineapple-and-nut Southern favorite) but simpler — no mixer, no layers, and no fuss. The balance of tangy cream cheese frosting with moist, fruit-filled cake is pure vintage comfort. Each bite feels like a hug from an era when baking was done from scratch, with love and a little bit of ingenuity.

So the next time someone knocks unexpectedly — whether it’s a neighbor, a friend, or maybe your own “preacher” — you’ll know exactly what to bake.