Tender, moist cake recipe with crushed pineapple, pecans and coconut with a cream cheese frosting. An old Southern tradition to make this cake when the preacher comes by for a visit!
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!
I just knew I had a recipe for it somewhere so when I went looking and couldn't find one I was stumped. I looked through all my recipes and binders and notes and still could not find one.
Then I even pulled out all my old school community and church cookbooks and looked through all of them. Nothing.
I knew enough about the cake to know it had crushed pineapple and nuts in it (and maybe coconut?) and that sounded an awful lot like a Hummingbird Cake (sans the bananas) so I just switched up a few things in my recipe for Hummingbird Cake and went with that!
I decided to put coconut in it because I love coconut but I’m not 100% sure if a true Preacher Cake has coconut in it or not. I guess that depends on your preacher... ha! [snort]
From what I've been told over the years, Preacher Cake got its name because it was a cake you usually had the ingredients for in your pantry so if the preacher told you he was coming to visit, you could whip one up with what you had on-hand.
I decided to put coconut in it because I love coconut but I’m not 100% sure if a true Preacher Cake has coconut in it or not. I guess that depends on your preacher... ha! [snort]
From what I've been told over the years, Preacher Cake got its name because it was a cake you usually had the ingredients for in your pantry so if the preacher told you he was coming to visit, you could whip one up with what you had on-hand.
You can make it like I did in one big pan or you can make a 3-layered cake (this makes a ton of batter). If you make a layered cake, be sure to double the Cream Cheese Frosting so you’ll have enough.
Also? I think this would be awesome made as cupcakes!
If you like this cake be sure to check out this recipe for Moist Banana Cake too!
Also? I think this would be awesome made as cupcakes!
If you like this cake be sure to check out this recipe for Moist Banana Cake too!
If the preachers's coming you might need to grab a casserole recipe too! Here are some of my favorites!
- Chicken & Stuffing Casserole - An addictive casserole recipe with Pepperidge Farm stuffing, sour cream and chicken.
- Smothered Chicken Casserole - Layers of creamy potatoes (think Potatoes Au Gratin) topped with chicken, smothered with cheese and bacon!
- Sausage & Rice Casserole - a simple recipe perfect for supper, side dishes, potlucks and Thanksgiving (sometimes called Rice Dressing).
- Pork Chop Casserole - An easy pork chop bake made with rice and French onion soup.
- Hamburger & Rice Casserole - Ground beef and rice baked together in a classic casserole recipe that's easy to make your own.
- Chicken Tetrazzini - Classic tetrazzini made with pasta, mushrooms, wine (optional) and cheese. Super easy AND super delicious!
Preacher Cake

Yield: 12-15 Servings
prep time: 10 Mcook time: 45 Mtotal time: 55 M
Tender, moist cake recipe with crushed pineapple, pecans and coconut with a cream cheese frosting. An old Southern tradition to make this cake when the preacher comes by for a visit!
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:
How to cook Preacher Cake
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 13x9 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).
Keep up with my latest shenanigans by following South Your Mouth!
I've made this cake before and it IS delicious! Thanks for sharing,
ReplyDeleteDorothy
Oh my goodness...I have been looking for this recipe. The one I had and lost was called Hawaiian Wedding Cake, but I can tell by looking at this it is the same recipe. Thanks so much!
ReplyDeleteOoh it looks scrumptious! The preacher may not be coming over but I'm sure someone will and I'll be ready. Yum!!
ReplyDeleteThis is a cake my Grandma made for me for my birthday every year, so good and moist! We didn't call it Preacher's cake we called it "that good cake" she knew which one we meant! Grandma's gone now but I still make it once in a while, glad I saw it today. It's time for another one!
ReplyDeleteThanks for giving us all the good stuff to make!!
Kelly T.
Thank you and you're welcome!!
DeleteStopped at a Amish store in fairview, KY. They make this a seasonal cake adding strawberries. It is even more better x delicious.
DeleteI have had this cake before ..... but have never made one because I never had the recipe! Pinned this :)
ReplyDeleteWell, we aim to please :)
Deleteummm, YUM! old fashioned recipes like this are the best :)
ReplyDeleteOoooh im so gonna make this cake this week...thanks do much for sharing ....it looks heavenly.(no pun intended lol) yummy yummy :0)
ReplyDeleteHa! Good one! Thanks for your comments!!
DeleteI made this cake on Sunday and it was a big hit at both my work and my partners work!!! Thanks so much for the super recipe!! I am posting about it over on my Blog......
ReplyDeleteedgar
I'm so glad you both enjoyed it!! Thanks for letting me know!
Deleteanyone make this into cupcakes?
DeleteNo but I have some mini bundt pans and I'm going to see how that works. I can eat one and share one.
DeleteOMG, Thank you!! I have been going nuts trying to find a recipie for what my mama used to call her "company callin cake" but one look at this & I KNEW this was it!! Y'all have no idea how thrilled I am right about now. I adore your blog :)
ReplyDeleteYAY!! I hope you like it as much as your mama's!! That's usually hard to do! Mama's always make it best :)
DeleteDo u have to put cake in refrigerator
DeleteI do because of the cream cheese frosting but if we're going to eat it the same day I make it, I just leave it out.
DeleteThis recipe looks very similar to the carrot cake I make for my husband's birthday every year, but without the carrots. I am gonna have to make one this weekend. As I was typing this comment I spied the recipe link for Hamburger Steaks w/ brown gravy on the side margin and looks like I found dinner, too! :) I think I've found recipe Heaven!
ReplyDeleteMaking this cake soon....and giving recipe to my daughter whose husband is a PREACHER :) she can make it for their next pot luck.....
ReplyDeleteHow 'sweet' is this cake! :-)
ReplyDeleteAdding a new to me recipe for family and friends. We all share recipes and we all EAT them! :-)
Have a great weekend!
I don't think it's super sweet... hope that helps!
DeleteOh no.....my fault......I mean how 'good' ~ 'neat' ~ 'deelish' ~ 'yummy'.....this cake looks.
DeleteI have no problem with a sweet of any kind! :-)
LOL! Got it! It's swweeeeeeeeeet!
DeleteMandy, I forgot to mention that I just found your blog and I like!!
ReplyDeleteTook a peek around and you have some wonderful recipes.....you have a new follower!!
Hi. I just found this page and omg. Ya' ll have truly touched a soft spot with me. My grandma and my mom always encouraged me to help our in the kitchen. I love to cook and I dearly love to find new recipes to try on my family. I will also be taking this cake to our next family reunion! Thank you soooo much for sharing and you have another follower.
ReplyDeleteThank you! And I'm glad you found your way here!
DeleteCan't wait to make this as cupcakes....
ReplyDeleteBet they sell out at RMH bake sale! !!!
Yummm
This sounds just like a carrot cake recipe i have but without the carrots. wow! I found my recipe in a New West
ReplyDeletemagazine about 20? years ago or so but it uses alot of sugar and oil. i only make it once in awhile now, but its fantastic!
I tried this for Christmas(2013), very good & will be making this again. The family loved it.
ReplyDeleteCould you use self-rising flour and omit the baking soda and salt? Sounds like a realllly good cake!!!
ReplyDeleteHmmm... it won't be the exact equivalent but it should be close. If you decide to try it, let us know!
DeleteCould you use desiccated coconut instead?
DeleteThanks for the recipe, it is in the oven baking as I type this :-)
ReplyDeleteUm, it could have another name, too. Pineapple? Coconut? = Pina Colada? Cake?
ReplyDeleteI'M MAKING THIS CAKE TODAY FOR MY SON'S BIRTHDAY I DON'T HAVE ALL PURPOSE FLOUR CAN I USE SELF RISING AND GET GOOD RESULTS . PLEASE GIVE ME YOUR OPION
ReplyDeleteTHANKS ARELENE
It won't be the exact equivalent but it should be close. Maybe add 1/2 tsp baking soda and a pinch of salt just to be sure.
DeleteMaybe some of you have heard of a cream cake. My Mother always made it and I have checked online and none of them are it. She just had eggs , baking pow. flour, cream , salt and vanilla. I have tried to come up with the right combination but it just doesn't work. They lived on the farm and she always had her own cream from the farm. I must be doing something wrong but what I don't know
ReplyDeleteI don't know that one but it sounds wonderful! I imagine the fat content of the cream has a lot to do with the results. Since she had the "real deal", it was probably pretty rich. You might want to add a little vegetable oil or butter and see if that does the trick.
DeleteI just found this wonderful place so I am new here but I have this recipe. Maybe it is the one you want.
DeleteNote: You could make this in a 13 x 9 inch pan and put whatever frosting or icing you want on it.
Sweet Cream Cake
2 eggs
1 cup sugar
1 2/3 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup heavy cream, (35% butterfat)
1 teaspoon vanilla
Beat eggs until thick and lemon colored; gradually beat in sugar.
Sift together the dry ingredients.
Stir in sifted dry ingredients alternately with the cream and vanilla.
Beat well.
Spread batter in 2 greased and floured round 8-inch cake pans.
Bake at 350° for 25 to 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
I might have to try this!!
Deletebeing a newly diagnosed diabetic, will a cup of splenda work just as well?
DeleteSpend a is a tad bit sweeter and a lot finer. For a cup of sugar I use 3/4 splenda and 1/4 cup unsweetened applesauce. Consistancy and taste is same.
DeleteBetter known as "Hawaiian Wedding Cake". Doesn't matter what you call it, it's delicious!
ReplyDeleteWe call it humming bird cake it is delic.... we also add bananas.
ReplyDeletePreacher Cake has no bananas... Hummingbird cake does :) They're very similar.
DeleteStumbled upon this on pinterest and pinned it. Well I made it today and. ... Wow! ! It's so delicious. I wasn't familiar with using vegetable oil in my cakes, so I used half butter/ half oil (creature of habit so I had to use butter). It is perfect! I'm in love with this cake. Thanks for sharing
ReplyDeleteMade this again yesterday but this time I used egg beaters instead of real eggs and zucchini instead of oil and added raisins . Awesome :)
ReplyDeleteCan you make this is a bundt pan?
ReplyDeleteSure! There's probably enough batter to make two.
DeleteI have had a very similar recipe for years. It comes from my great grandmother, and we called it a Granny Cake.
ReplyDeleteI made this Sunday and it was a big hit with my friends and family. Thanks!
ReplyDeleteI don't like pineapple can you use something else maybe peaches?
ReplyDeleteIf you don't have a recipe for something why waste time looking thru hundreds of cookbooks, just
ReplyDelete'google it!!!' You can type in anything and get hundreds of places to go.
She was looking for *her* recipe. Whyy? Because her recipes are GREAT and the internet is full of crap.
DeleteBut....didn't you find this on the internet? 'sigh'...
DeleteMy mom would make this cake for very special occasions, and she called it Hawaiian Wedding Cake. I never made it because it sounded very complicated to me when I was a 'rookie' baker, but I now see that it's very easy to put together. Most of us already have the 'main' ingredients on hand, and can pick-up the rest during our next shopping trip. Thanks for reminding me about this scrumptious cake! I love your blog, and I'll definately follow you.
ReplyDeleteI just made this cake but I didn't put the nuts or coconut in it and it turned out great!
ReplyDeletelove it coconut
DeleteI made one for the first time last weekend and my husband ate it without the icing. He really enjoyed it. But I want to know do I pre-heat the oven first or put the cake in a cold oven?
ReplyDeleteSo glad your husband enjoyed it! Yes, to bake at 350 degrees you would need to heat your oven.
DeleteMandy: I love your blog; love your recipes. I am from Texas. You have taken the words right out of my mouth about cooking. I could sit and read a cookbook they way some folks read a hot, sizzlin' best seller romance novel. Have enjoyed the cooking shows immensely and I too love Alton Brown! Thanks! Ruth Ann
ReplyDeleteThanks, Ruth Ann!
DeleteTUNY MORE
DeleteMY WIFE MADE THIS FOR MY BURTHDAY FOR40 YEARS. SHE IS GON NOW SO I WILNOT BE GETTING IT FROM NOW ON IF I DON'T MAKE IT.
THANKS RUTH ANN
thanks
DeleteThank you Claudine Bratcher, Fort Worth Texas. Your Cream Cake is just what I needed for a wonderful man's 100th birthday this year who only likes vanilla cake and frosting. I will use my mother's coffee frosting that I loved as a child.
ReplyDeleteCan you share the coffee frosting recipe?
DeleteI made this cake following the directions exactly but it had an after taste that was salty. If I made it again I would leave the salt out I guess. I don't know what happened. I thought it was going to be so good. We were disappointed.
ReplyDeleteWell... I'm happy to report I figured out the problem. I discovered some of the sugar I used was actually salt! No wonder it came out tasting salty. So I will definitely be making this cake again, obviously being more careful this time. Duh.
DeleteI am enjoying your recipes so much! Thank you for sharing and posting so many great things...and your commentary!
ReplyDeleteI made this tonight and it was delicious !!!!
ReplyDeleteI have made this 3 times now, first time making in a 9 by 13 inch pan, but last time and this time I made in 2 square pans and freeze one for later use!! We love it!!!
ReplyDeleteI don't own a nut grinder. I put the nuts in a sealable bag and hit them with my rolling pin. It's free and works great.
ReplyDeleteHaving my son's 40th b'day celebration here tomorrow evening (family dinner) and have decided to make this cake. Just so happens he's a youth pastor. It will be perfect! :)
ReplyDeleteThis cake is not very similar to the Hawaiian Wedding Cake recipe I've used in the past.
ReplyDeletei love this cake..
DeleteA friend passed this recipe to me years ago under the heading of "Chop Suey" cake. We couldn't figure out why it was called this but who cares, it is simply delicious. As rose by any other name is still a rose.
ReplyDeletewill be taking this to my preachers surprise birthday celebration next weekend. Thanks for the idea....recipe.
ReplyDeleteSince I'm the preacher''s wife, I knew I had to try this recipe. It was awesome! Everyone at church loved it! Thanks so much!
ReplyDeleteThis recipe is almost the same for my carrot cake---increase the cinnamon to 2 tsp. and add 3 cups grated carrots. All the rest of the ingredients are the same. Your version looks really yummy, though!
ReplyDeleteI bake, i cook, i cook gourmet, and I make candy.. isn't that awesome?! I really enjoy your recipes from bisquick. I would like all the recepies you've ever had for it.
ReplyDeleteThanks a lit,
Tim Swanson
I love this cake & love to make it. The cake is easy to make because I am not much of a cake baker. But this cake I can bake with out much trouble. Thanks for sharing with us.
ReplyDeletei love it.. thanks for sharing
ReplyDeletenice
ReplyDeleteYou only need 1-1/2 recipes of the frosting for a layer cake, not 2.
ReplyDeleteDisappointed that by the time the inside was fully baked, the outside became very brown and over-baked. Maybe bake at 325 instead?
ReplyDeleteCan this be made in a bundt pan?
ReplyDeleteCan this be made in a bundt pan?
ReplyDeleteI got this recipe as a "Hummingbird Cake" and it was in a bundt pan. You can google it, it comes up as Oprah's favorite cake. bundt cake had to bake over an hour till it was done(and omit pineapple juice)
Deletei like it, thanks for sharing.. sangat keren cara nya.. dengan cara mudah dapat menjadi suatu hal yang terlihat sulit
ReplyDeleteHiya, it's a fab recipe thank you I collect and bake oldies and this is awesome
ReplyDeleteI aLso made it with rhubarb, it's a thing of mine and I'm from the U.K. So you gotta make allowances lol, it's still lovely thanks for posting😍
ReplyDeleteIf I I use 3 8 inch round cake pans how long should I bake the cake? Thanks so much.
ReplyDeleteid like to make this for my Quaker meeting-but i dont use sugar-can i substitute honey or maple syrup? and if i do should i increase the dry ingredients?
ReplyDeleteI too would like to know the temp and how long to bake in (3) 8 inch pans.....??
ReplyDeleteI made this cake last week for a recovery group meeting. Only crumbs were left in the pan. The cake was delicious and so easy to make. Thank you for sharing the recipe!!
ReplyDeleteCan you make this gluten free?
ReplyDeleteYou need to find gluten free stuff and substitude for it.... not going to taste the same but go ahead ... GO FOR IT
DeleteThis reminds of the Chop Suey Cake....Hummingbird cakes have bananas. I will have to try this one! Thanks
ReplyDeleteThis cake sounds great. Does anyone remember the name of the traditional southern cake that was made in a 13 x 9 pan and it had nuts in it? When it baked it was all crackly and unattractive looking but you scooped it out like a cobbler?
ReplyDeleteTo: Pattysays - Could you be thinking a Mississipi Mud Cake? The icing cracks and the cake is very moist. One of my all time favorites.
ReplyDeleteWhenever trying a new dessert recipe, esp. cake, I make a separate cupcake (in custard cup) so I can taste it for myself before serving. Just an idea for you ;-)
ReplyDeleterealy enjoyed to read this article sir , and this new information i will try
ReplyDeleteMandy, as a Scottish girl living in England but grew up in Florida I haven't heard of this cake but now I have. Can't wait to try this out on my family and work colleagues xoxo
ReplyDeleteMandy, this is one of my all time favorite cake recipes. I have made it many times since finding it on your blog. I shared it last week with a friend who wanted a great cake to make for Thanksgiving.
ReplyDeleteI added banana and golden raisins to the recipe, orange zest to the icing!
ReplyDeleteRespectfully, that is an awful lot of oil for a 9x13 cake. Has anyone substituted 1/2 applesauce? I realize the result and texture will not be the same but I'm not sure I could add an entire cup of oil to a cake batter. Thank you - Karen M.
ReplyDeleteIs there a way to join your recipe page?
ReplyDeleteI am new to this recipe site but got a kick out of the story about the recipe.....my dad was a Baptist preacher and I am a Methodist preacher! I will enjoy taking this to dinners and special occasions at church. Keep up the good work! I really enjoyed coming to this site and will be back..........
ReplyDeleteHey just came across your recipe for Preachers Cake and noticed it was a little different from mine. My Grandmother made this cake and it is the only cake my husband requests for his birthday every year.This is an old recipe and I thought you might like to have a copy!
ReplyDeletePreachers Cake
2 cups flour
2 cups sugar
2 eggs
1 large can of crushed pineapple, not drained
2 teaspoons vanilla
2 teaspoons baking powder
¼ teaspoon salt
½ cups of chopped walnuts (optional)
In bowl stir together the dry ingrediants, in another bowl mix together the wet ingrediants. Add the wet to the dry and mix well.
Pour into greased and floured 9 X 13 pan and bake in 350 degree oven for 30-40 minutes.
This cake doesn’t raise too much so don’t be alarmed! This is a heavy rich cake.
Topping
1 8 ounce package of Cream cheese at room temp
½ stick of softened butter
¼ teaspoon of salt if using unsalted butter
A 1 pound box of powdered sugar
½ cup chopped walnuts (optional)
Mix butter and cream cheese till combined. Add remaining ingrediants and blend well.
Spread on warm cake.
Your cake is what my mom called Mexican Fruit Cake. Our whole family loves it, it is delicious and easy to make. I call it the "2" cake.
DeleteHi Rebecca,
ReplyDeleteI just found my old recipe which is 99.9% the same as your recipe. The only difference is yours called for baking powder, while mine called for soda. I see that the "preacher" cake recipe called for 1 cup of oil, while these older recipes did not. (I don't know what the reason for that is?), as well as a little cinnamon and maybe coconut, My cake was called "Mexican Wedding Cake". Interesting how things come down through the generations. gloria
can you forgo the coconut, someone in my house has an allergy to it.
ReplyDeleteWhat would be the equivalent measurement for Pecan extract. My husband would love this but can't eat any nuts because he doesn't have teeth (and won't wear his dentures).
ReplyDeleteMaybe grind up the pecans to smithereens and add?
DeleteI finally made the preacher cake for the family gathering yesterday and everyone enjoyed it. I toasted some coconut and sprinkled it on top. The cake was in the oven for 4 minutes when I realized I forgot to add the vanilla. Pulled it out, drizzled the vanilla over the top and gently swirled it through the cake with a spatula! Another name for this cake is chopped suey cake which I used to make years ago. Thanks.
ReplyDeleteVicky
OMG ! This was easy, delicious and tall. I was a bit apprehensive because I thought it was a bit soupy when I put it in the dish. Baked tall and light and sooo good. Thank you so much for sharing !
ReplyDeleteJust to clarify...baking soda or baking powder? Thanks
ReplyDeleteBaking soda.
DeleteCould I substitute the vegetable oil with rice bran oil please?
ReplyDeleteI am not familiar with rice bran oil so I'm not sure.
DeleteAdd 2-3 cups shredded carrots & 1 small can frozen orange juice for a scrumptious CARROT CAKE
ReplyDeleteIs your recipe calling for sweetened canned pineapple or unsweetened? Looks good! Thanks!
ReplyDeleteEither is fine!
DeleteOMG... I've made this cake a couple of time and my friends and family keep me making this delicious cake... Thanks
ReplyDeleteI was looking for something similar to a carrot cake as I cant seem to find the carrot cake recipe that tastes like an old homemade industry shop that has since closed down. Tried this and it was delicious! I love it
ReplyDeleteLove this cake!! This is the one my family asks for ever time ........ Love it and it’s so easy to make thanks for sharing!!
ReplyDeleteMade it for a church social and everyone loved it.
ReplyDeleteHi there
DeletePlease tell me if it is bicarbonate of soda or baking powder that is used.
Regards
Help...my cake is not setting up in the middle, I've been baking 60 mins now...i followed recipe exactly...
ReplyDeleteMy Pastors wife made me a preacher's cake and ILOVED IT. THAT'S MY FAVORITE CAKE NOW. SHE BROUGHT IT TO ME WHEN I CAME HOME FROM THE HOSPITAL. I WAS VERY MUCH APPRECIATIVE,I WAS ASTONISHED & VERY SURPRISED WHEN I ATE MY SERVING. IT IS DELICIOUS !>
ReplyDeleteCan this be made with a cake mix?
ReplyDeleteThis cake came out perfect. I was a little concerned at 45 minutes it seemed jiggly in the middle but it set by 50 minutes. Thank you for a great recipe!
ReplyDeleteI really love this cake! I made slight modifications and really enjoyed it. I had 12 oz pineapple, supplemented 8 oz with coconut milk, and emulsified them together. Sliced pecans instead of chopped. I added 3/4 cup flaked coconut to the frosting and 2 tablespoons coconut milk. Finished with caramel drizzle ��
ReplyDeleteI am not real fond of cream cheese frostings. Can I use your God Bless America cake frosting or a regular German Cake frosting instead? Thanks in advance.
ReplyDeleteExcellent taste, magical taste! Thank you very much!
ReplyDeleteCan you make this using a boxed cake, & adding the cinnamon, pineapple, coconut & nuts???
ReplyDelete