Preacher Cake Dessert: A Deliciously Sweet Southern Tradition

Preacher Cake Dessert is a delightful treat that has captured the hearts and taste buds of many. Originating from the Southern United States, this cake is steeped in tradition and often associated with church gatherings and community potlucks. The name itself hints at its popularity among congregations, where it is frequently served as a sweet offering after Sunday services.

What makes Preacher Cake Dessert so beloved is its unique combination of flavors and textures. With a moist, spiced cake base topped with a luscious coconut and pecan frosting, it strikes the perfect balance between sweetness and richness. This dessert not only satisfies your sweet tooth but also evokes a sense of nostalgia, reminding many of family gatherings and cherished memories. Whether you’re looking for a comforting dessert to share with friends or a simple indulgence for yourself, Preacher Cake Dessert is sure to become a favorite in your recipe repertoire.

Ingredients:

• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 cup crushed pineapple (with juice)
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped pecans or walnuts
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup powdered sugar (for frosting)
• 2 tablespoons milk (for frosting)
• 1 teaspoon vanilla extract (for frosting)

Preparing the Batter

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray or butter to prevent sticking.
2. In a large mixing bowl, combine the granulated sugar, all-purpose flour, and salt. Whisk together until well blended.
3. Add the baking soda to the dry ingredients and mix thoroughly to ensure even distribution.
4. In a separate bowl, beat the eggs lightly. Then, add the vegetable oil and vanilla extract to the eggs, mixing until combined.
5. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix.
6. Fold in the crushed pineapple (with juice), shredded coconut, and chopped nuts. Ensure that all ingredients are evenly distributed throughout the batter.

Baking the Cake

1. Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
2. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
3. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes.
4. After cooling slightly, transfer the cake to a wire rack to cool completely. This will help prevent the cake from becoming soggy.

Preparing the Frosting

1. In a medium mixing bowl, combine the powdered sugar, milk, and vanilla extract.
2. Using a hand mixer or whisk, beat the mixture until smooth and creamy. If the frosting is too thick, add a little more milk, one teaspoon at a time, until you reach your desired consistency.
3. Once the cake has completely cooled, spread the frosting evenly over the top using a spatula. Make sure to cover the entire surface for a beautiful finish.

Serving the Preacher Cake

1. After frosting, let the cake sit for about 30 minutes to allow the frosting to set slightly.
2. Cut the cake into squares or rectangles, depending on your preference. A sharp knife will help achieve clean cuts.
3. Serve the Preacher Cake at room temperature or slightly chilled. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
4. Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld, making it even more delicious the next day!

Tips for the Perfect Preacher Cake

• For added flavor, consider toasting the nuts before adding them to the batter. This will enhance their nuttiness and add depth to the cake.
• If you prefer a more tropical flavor, you can substitute the crushed pineapple with crushed mango or papaya.
• Feel free to experiment with different types of nuts or even add chocolate chips for a richer dessert.
• For a more decadent frosting, you can add cream cheese to the frosting mixture. Use 4 oz of softened cream cheese along with the powdered sugar, milk, and vanilla extract.

Variations of Preacher Cake

• Chocolate Preacher Cake: Add 1/3 cup of unsweetened cocoa powder to the dry ingredients for a chocolate twist.
• Spiced Preacher

  Conclusion:

  In summary, this Preacher Cake Dessert is a must-try for anyone looking to indulge in a delightful and comforting treat. Its unique combination of flavors, including the moist cake base and the rich, creamy frosting, makes it a standout dessert that is sure to impress family and friends alike. Whether you’re serving it at a potluck, a family gathering, or simply enjoying a slice at home, this cake is bound to become a favorite. For serving suggestions, consider pairing your Preacher Cake with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its deliciousness. You can also experiment with variations by adding nuts, such as pecans or walnuts, for an extra crunch, or incorporating fresh fruit like strawberries or blueberries for a refreshing twist. We encourage you to try this recipe and share your experience with us! Whether you stick to the classic version or put your own spin on it, we would love to hear how your Preacher Cake turns out. Don’t forget to take a moment to share your thoughts and photos on social media, as your feedback can inspire others to dive into this delightful dessert. Happy baking! Print
  

  Preacher Cake Dessert: A Deliciously Sweet Southern Tradition

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  • Author: Dottie
  • Total Time: 50 minutes
  • Yield: 12 servings 1x

  Print Recipe

  Pin Recipe

  Description

  Enjoy a slice of Preacher Cake, a moist and tropical dessert made with crushed pineapple, shredded coconut, and crunchy nuts, all topped with creamy vanilla frosting. Perfect for gatherings or a sweet treat at home!

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  Ingredients

  Scale 1x2x3x

  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 cup crushed pineapple (with juice)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup powdered sugar (for frosting)
  • 2 tablespoons milk (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

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  Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray or butter to prevent sticking.
  2. In a large mixing bowl, combine the granulated sugar, all-purpose flour, and salt. Whisk together until well blended.
  3. Add the baking soda to the dry ingredients and mix thoroughly to ensure even distribution.
  4. In a separate bowl, beat the eggs lightly. Then, add the vegetable oil and vanilla extract to the eggs, mixing until combined.
  5. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix.
  6. Fold in the crushed pineapple (with juice), shredded coconut, and chopped nuts. Ensure that all ingredients are evenly distributed throughout the batter.
  7. Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
  8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes.
  10. After cooling slightly, transfer the cake to a wire rack to cool completely. This will help prevent the cake from becoming soggy.
  11. In a medium mixing bowl, combine the powdered sugar, milk, and vanilla extract.
  12. Using a hand mixer or whisk, beat the mixture until smooth and creamy. If the frosting is too thick, add a little more milk, one teaspoon at a time, until you reach your desired consistency.
  13. Once the cake has completely cooled, spread the frosting evenly over the top using a spatula. Make sure to cover the entire surface for a beautiful finish.
  14. After frosting, let the cake sit for about 30 minutes to allow the frosting to set slightly.
  15. Cut the cake into squares or rectangles, depending on your preference. A sharp knife will help achieve clean cuts.
  16. Serve the Preacher Cake at room temperature or slightly chilled. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
  17. Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld, making it even more delicious the next day!

  Notes

  • For added flavor, consider toasting the nuts before adding them to the batter.
  • Substitute crushed pineapple with crushed mango or papaya for a tropical twist.
  • Experiment with different types of nuts or add chocolate chips for a richer dessert.
  • For a more decadent frosting, add 4 oz of softened cream cheese to the frosting mixture.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes