Preacher Cake

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:

  1. Sift together flour, baking soda, salt and cinnamon; set aside.
  2. Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy.
  3. 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).
  4. 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.
  5. 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:

  1. Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes).
  2. Beat in powdered sugar (add more if necessary to reach desired consistency).

Click on the Next Page Arrow Button to continue reading and don’t forget to SHARE with your Facebook friends