PREACHER CAKE




I saw a recipe for this cake last week and the name really rang a bell for me. I knew exactly what it was and remembered eating it growing up once or twice. I thought about it so much that by the time the weekend rolled around I knew I had to make one!




 

INGREDIENTS 

Cake
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 20-ounce can crushed pineapple, with juice
1 1/2 cups finely chopped pecans or walnuts, divided
1 cup flaked coconut (optional)
Cream Cheese Frosting
1 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

 





INSTRUCTIONS

Cake
Sift together flour, baking soda, salt and cinnamon; set aside.
Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined. 
Add pineapple (undrained), 1 cup chopped pecans and coconut then continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).
Spray a 3-quart 13×9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted 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 fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency – if your kitchen’s hot, you might need more because the butter will be softer). 

 

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