This classic Preacher Cake is a vintage dessert that’s stood the test of time—for good reason! Made with crushed pineapple, warm cinnamon, and chopped pecans, it’s moist, flavorful, and topped with rich cream cheese frosting. Legend says it was whipped up quickly for surprise visits from the preacher—hence the name! Whether you call it Preachers Cake or pineapple spice cake, this one-bowl wonder is the ultimate in no-fuss dessert recipes. Perfect for potlucks, family get-togethers, or a cozy night in, it’s simple, satisfying, and sure to become a favorite in your recipe box.
Why Is It Called Preacher Cake?
Legend has it that Preacher Cake got its name from its simplicity and quick prep time — perfect for those surprise visits from the local preacher! It’s the kind of dessert you can throw together in a flash, yet it delivers a taste that’s sure to impress. One bite and you’ll understand why this cake has been passed down through generations.
Why You’ll Love This Preacher Cake
- Incredibly moist and flavorful thanks to the pineapple juice baked right in.
- One-bowl magic – minimal cleanup with maximum payoff.
- Perfect for gatherings – whether it’s a church potluck, family reunion, or just a casual dessert night.
- Classic, comforting, and crowd-pleasing, with a nostalgic charm everyone loves.
Ingredients You’ll Need To Make Preacher Cake
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 (20 oz) can crushed pineapple in juice – do not drain
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1/2 cup chopped pecans, for garnish
How to Make Preacher Cake (Step-by-Step)
1. Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. Mix the Cake Batter
In a large mixing bowl, combine flour, sugar, baking soda, salt, and cinnamon. Stir in eggs, undrained crushed pineapple, chopped pecans, and vanilla extract until everything is just combined.
3. Bake
Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
4. Make the Cream Cheese Frosting
In a separate bowl, beat together the softened butter, cream cheese, and vanilla until smooth. Gradually add powdered sugar and beat until creamy.
5. Frost & Garnish
Once the cake has fully cooled, spread the frosting evenly over the top. Sprinkle with additional chopped pecans for a delightful crunch and presentation.
Tips for the Best Preacher Cake
- Don’t drain the pineapple! The juice keeps the cake incredibly moist and enhances its natural sweetness.
- Cool completely before frosting – the cream cheese frosting will melt if the cake is still warm.
- Make ahead-friendly – this cake gets even better the next day as the flavors meld together.
A Dessert with Heart and History
Preacher Cake is more than just a sweet treat — it’s a piece of Americana. With roots in Southern hospitality and a reputation for being one of the easiest dessert recipes to whip up, it’s no wonder this cake has stood the test of time.
Serve it at your next get-together, and you’ll see how quickly it disappears. It’s a comforting classic that will have your guests asking for seconds (and the recipe!).
More Classic Dessert Recipes You’ll Love
Conclusion
Whether you’re baking for family, friends, or unexpected company, Preacher Cake is a guaranteed winner. Rich, moist, and frosted to perfection — this is one dessert recipe you’ll come back to time and time again.
Let me know if you’d like a Pinterest pin description or recipe card layout for this one too!
Preacher Cake Recipe
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 20 oz can crushed pineapple in juice – do not drain
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup unsalted butter softened
- 1 8 oz package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1/2 cup chopped pecans for garnish
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
- Mix the Cake Batter: In a large mixing bowl, combine flour, sugar, baking soda, salt, and cinnamon. Stir in eggs, undrained crushed pineapple, chopped pecans, and vanilla extract until everything is just combined.
- Bake: Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Make the Cream Cheese Frosting: In a separate bowl, beat together the softened butter, cream cheese, and vanilla until smooth. Gradually add powdered sugar and beat until creamy.
- Frost & Garnish: Once the cake has fully cooled, spread the frosting evenly over the top. Sprinkle with additional chopped pecans for a delightful crunch and presentation.
Notes
- Don’t drain the pineapple! The juice keeps the cake incredibly moist and enhances its natural sweetness.
- Cool completely before frosting – the cream cheese frosting will melt if the cake is still warm.
- Make ahead-friendly – this cake gets even better the next day as the flavors meld together.
Did you Like This Recipe? Please Rate and Comment Below!
