Introduction

Preacher Cake is a moist, flavorful dessert that’s easy to make and perfect for any occasion. This classic Southern treat blends sweet pineapple, warm cinnamon, and crunchy pecans into a deliciously spiced cake.

A square piece of layered dessert sits on a white plate with a silver fork beside it. The dessert has three layers of light brown crumbly cake alternating with two layers of thick creamy white frosting. The top layer is fully covered with the same white frosting and decorated with whole pecans scattered on top. Small crumbs surround the dessert on the plate, and the background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 (20 oz) can crushed pineapple in juice, undrained
1 cup chopped pecans
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
Step 2: In a large mixing bowl, combine the flour, sugar, baking soda, salt, and cinnamon. Mix well to distribute the ingredients evenly.
Step 3: In a separate bowl, beat the eggs lightly. Stir in the undrained crushed pineapple, chopped pecans, and vanilla extract.
Step 4: Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing to keep the cake tender.
Step 5: Pour the batter into the prepared pan and spread it evenly with a spatula.
Step 6: Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Allow the cake to cool in the pan on a wire rack before slicing and serving.

Tips & Variations

For extra moisture, add 1/2 cup of sour cream or Greek yogurt to the batter.
Substitute walnuts for pecans if preferred or omit nuts for a nut-free version.
Add 1/2 cup shredded coconut for a tropical twist.
Serve with whipped cream or vanilla ice cream for a delightful dessert.

Storage

Store the Preacher Cake covered at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to a week. Reheat slices gently in the microwave if desired, but the cake is often best enjoyed at room temperature.

How to Serve

A square piece of layered dessert sits on a white plate with a metal fork beside it. The dessert has three layers of crumbly brown cake mixed with three layers of creamy white filling. On top, there is a thick layer of smooth white cream, garnished with whole and halved pecans. Some crumbs are scattered around the base of the dessert on the plate. The plate rests on a dark cloth with a white marbled texture surface under it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but be sure to drain the fresh crushed pineapple well to avoid excess moisture, which can affect the cake’s texture.

Is it possible to make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend, but results may vary. Adding a binder like xanthan gum can help improve texture.

Preacher Cake Recipe

Print Recipe

★★★★★

4.5 from 536 reviews

Preacher Cake is a moist and flavorful dessert combining the sweetness of crushed pineapple with a tender cinnamon-spiced cake base. This Southern classic is enriched with crunchy pecans and finished with a hint of vanilla for a comforting, homestyle treat perfect for any occasion.

Author: Nora
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Southern American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Wet Ingredients

2 eggs
1 (20 oz) can crushed pineapple in juice, undrained
1 teaspoon vanilla extract

Add-ins

1 cup chopped pecans

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to ensure the cake doesn’t stick.
Combine dry ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cinnamon to evenly distribute the spices and leavening.
Add wet ingredients: Beat the eggs lightly, then add them to the dry mixture. Next, pour in the undrained crushed pineapple and vanilla extract. Stir everything until well combined but do not overmix.
Fold in pecans: Gently fold the chopped pecans into the batter, ensuring an even distribution throughout the mixture.
Bake the cake: Pour the batter evenly into the prepared baking dish. Place it in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Remove the cake from the oven and allow it to cool in the pan on a wire rack before slicing. Serve plain or with a dusting of powdered sugar or whipped cream if desired.

Notes

Using undrained pineapple keeps the cake moist and adds natural sweetness.
Chopping pecans adds a lovely texture contrast; you can substitute walnuts if preferred.
For a gluten-free variation, use a 1:1 gluten-free baking flour blend.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Keywords: Preacher Cake, pineapple cake, Southern dessert, cinnamon cake, pecan cake, moist cake, easy baking recipe