Preacher cake is a classic Southern sheet cake made with crushed pineapple, coconut, warm spices, and a simple cream cheese frosting. It's an easy, crowd-pleasing dessert that's perfect for potlucks, church suppers, and family gatherings.
An Old-Fashioned Cake That Always Shows Up
This is the kind of cake that's been showing up on folding tables for decades. It’s dependable, comforting, and always welcomed. Preacher cake is stirred together, baked in a 9×13 dish, and frosted once it cools. No fancy steps, no special tools, and no stress.
The crushed pineapple keeps the cake soft and moist, the coconut adds texture, and the warm spices give it that familiar "church dessert" flavor everyone recognizes. It's sweet without being fussy, rich without being heavy, and easy enough to make even when time is tight.
FAQs
How should I store preacher cake?
Store the preacher cake in an airtight container in the refrigerator for up to one week. You can also keep it at room temperature for 1-2 days if your kitchen is cool.
Can I freeze preacher cake?
Yes. Bake the cake but do not frost it. Wrap the pan tightly while the cake is still slightly warm, then freeze for up to two months. Thaw completely before frosting and serving.
What does preacher cake taste like?
It's soft and moist with warm cinnamon flavor, subtle coconut, and gentle tropical sweetness from the pineapple. The cream cheese frosting adds just enough tang to balance everything out.
Why is it called preacher cake?
This cake earned its name because it was often made quickly when a preacher came to visit. It has simple ingredients, no complicated steps, and is enough to feed a crowd.
Ingredients
Cake
- All-purpose flour - The base that gives the cake structure.
- Granulated sugar - Sweetens the cake and helps it bake up tender.
- Ground cinnamon - Adds that warm, old-fashioned flavor that makes this taste like a church dessert classic.
- Baking soda - Helps the cake rise and keeps the crumb light.
- Salt - Balances the sweetness and enhances all the flavors.
- Ground nutmeg - Adds a little extra warmth and depth.
- Crushed pineapple with juice - The secret to the cake's ultra-moist texture and signature sweetness.
- Large eggs - Bind everything together so the cake bakes evenly.
- Vegetable oil - Keeps the cake soft and moist for days.
- Sweetened shredded coconut - Adds gentle texture and subtle tropical flavor.
- Vanilla extract - Rounds out the flavors and adds bakery-style warmth.
- Chopped pecans - Add crunch and a classic Southern finish.
Frosting
- Cream cheese - Gives the frosting its rich, tangy flavor.
- Powdered sugar - Sweetens the frosting while keeping it smooth.
- Salted butter - Adds creaminess and depth.
- Salt - Keeps the frosting from tasting overly sweet.
- Vanilla extract - Adds cozy, homemade flavor.
Garnish
- Chopped pecans - Sprinkled on top for crunch and a classic potluck look.
Instructions
Preheat your oven and prepare a 9×13 baking dish with baking spray.
In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, salt, and nutmeg until well combined.
In a separate bowl, stir together the crushed pineapple with juice, eggs, vegetable oil, coconut, vanilla, and chopped pecans until evenly mixed.
Add the wet ingredients to the dry ingredients and stir until the batter is smooth.
Pour the batter into the prepared baking dish and bake until the center is set and the top is lightly golden. Remove from the oven and allow the cake to cool completely.
While the cake cools, beat the cream cheese, butter, and powdered sugar until light and fluffy. Add the salt and vanilla and beat briefly until smooth.
Once the cake has cooled, spread the frosting evenly over the top, sprinkle with chopped pecans, and serve.
Tips
- Room-temperature eggs mix more smoothly into the batter
- Pineapple packed in juice or syrup both work well
- Swap walnuts for pecans if needed
- Coconut extract can be used in place of vanilla for extra coconut flavor
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Recipe
Preacher Cake
Video
Ingredients
Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- 20 ounce can crushed pineapple, with the juice
- 3 large eggs room temperature
- ¾ cup vegetable oil
- 1 cup sweetened shredded coconut
- ½ tablespoon vanilla extract
- ¾ cup chopped pecans
Frosting:
- 16 ounce packages cream cheese 2, 8-ounce packages, softened
- 2 cups powdered sugar
- ½ cup salted butter softened
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
Garnish:
- 1 cup chopped pecans
Instructions
- Prepare your dish. Preheat your oven to 350°F and spray a 9×13 casserole dish with baking spray.
- Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, ground cinnamon, baking soda, salt, and nutmeg and set aside.
- Combine the wet ingredients. In a separate large bowl, stir together the crushed pineapple, eggs, vegetable oil, coconut flakes, vanilla extract, and pecans until well combined.
- Add the wet to the dry. Add the wet ingredients to the dry and stir until smooth.
- Bake. Transfer to batter to your prepared baking dish and bake uncovered for 45 minutes or until the center is slightly firm and set aside to cool completely.
- Make your frosting. While the cake cools, you can make the frosting. Add the cream cheese, butter, and powdered sugar to a bowl and beat them with a handheld mixer for 1-2 minutes, until pale and fluffy. Add the salt and vanilla and beat for another 20 seconds until smooth.
- Frost, garnish, and serve. Once the cake is cooled, spread with icing, sprinkle with chopped pecans, and serve at room temperature.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Irene Mendez says
This cake has my favorite ingredients, delicious.
Jessica says
Oh that’s great! Thank you!
D.K. POPE says
Would this Recipe work for making Cupcakes? If so, what advice on Temperature and Baking Time?
Jessica says
Hi there! You know, I haven’t tested this as cupcakes yet so I’m not sure what to suggest! If I do, I’ll be sure to update it here!