Preacher Cake (Preachers Delight) with Cream Cheese Frosting
Preacher Cake (Preachers Delight) with Cream Cheese Frosting is such an amazing cake that started out as a Southern treat aimed at being fast! The flavor of the pineapple, coconut, and walnuts is a subtle part of the cake, that is then paired with a tasty cream cheese frosting and topped with more walnuts and coconut. Our preacher cake is a favorite of all guests (probably because I tend to pack a good size chunk of it up to send home with friends)!
So, why is it called Preacher Cake?
Simply put this cake is so easy to whip out the idea is if the preacher was going to pop in for dinner you could put this out very quickly for dessert usually with staple items from your pantry.
The best thing about this delicious cake? It doesn’t matter how good of a ‘baker’ you might think you are. It’s really easy and turns out with great results! You’ll look absolutely brilliant 🙂
Today’s preacher cake was baked amidst a ton of work going on at our new home, and worked into my day between projects. Our former neighbor, Daniel, comes over to help out around the new property most weekends right now. And why not? Not only does he get a little bit of $$$, but we also send him home with goodies like this!
So, not only did I get this ‘cheat cake’ (what I call my 9 x 13 cakes with minimal frosting and decoration) baked up and photographed for you all, but I also got through a bazillion other tasks. I love quick and easy some days, all of my other tasks were huge that day! And this definitely fits the bill for fabulous as well as fast! Enjoy!
Last Updated: May 10th, 2017
This old fashioned Southern dessert cake is a snap to make and absolutely tasty!
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg (optional)
- 2 cups sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract (or paste)
- 1 20 oz can crushed pineapple (with all of the juice - or 2 1/2 cups fresh, pureed)
- 1 1/2 cups walnuts or pecans (finely crushed - divided 1 cup & 1/2 cup portions)
- 1 cup coconut (flaked, sweetened)
- 1/4 cup toasted coconut (optional, for topping)
- 1 8 oz package cream cheese (softened, at room temperature)
- 1/2 cup butter (1 stick - softened, at room temperature)
- 1 tsp vanilla extract (or paste)
- 2 Tbsp heavy cream (add more as needed, 1 Tbsp at a time)
- 2 cups confectioners sugar
Preheat your oven to 350 degrees F (175 degrees C) and spray or coat a 9 x 13 baking pan with non-stick cooking spray or butter. I buttered mine and then coated with sugar, which makes for a fantastic crunchy crust on the cake.
In a medium mixing bowl, combine dry ingredients: all-purpose flour, baking soda, salt, cinnamon and (optional) nutmeg.
In a large mixing bowl, combine the sugar, eggs, vegetable oil, and vanilla. Mix until smooth and creamy. Gradually add the dry ingredients mixture until all of the dry ingredients have been added and mix just until the flour is all wet. Do not over-mix.
Add the crushed or pureed pineapple, the first 1 cup portion of crushed walnuts or pecans, and the flaked coconut. Mix just enough to fully combine the ingredients and make more of a normal batter.
Pour the batter into your 9 x 13 baking pan and bake for 45-50 minutes, or until an inserted toothpick comes out clean. The toothpick should come out with minimal crumbs. Remove from the oven and allow to cool completely, in the pan, on a cooling rack.
In a large mixing bowl, cream the softened cream cheese, butter, and vanilla together using a hand mixer (or your stand mixer) until light and fluffy.
Alternate adding the heavy cream and confectioners sugar, whisking or beating between each - 1 Tbsp of heavy cream, then 1 cup confectioners sugar, then repeat.
If the frosting is too thick, drizzle in another Tbsp of heavy cream, whisk/beat some more. If it is still too thick, add another Tbsp of heavy cream and repeat until the texture is fluffy and easily spreadable (but not runny).
Spread the frosting over the cake, then top with the 2nd portion of crushed walnuts or pecans and the toasted coconut (optional).
*Store any remaining cake in the refrigerator, covered.