Preacher Cake is a nostalgic favorite from vintage church cookbooks, featuring a moist pineapple pecan sheet cake topped with creamy frosting.
Preacher Cake with Cream Cheese Frosting
Preacher cake is one of those classic desserts that really speaks to Southern hospitality. The story goes that when a preacher was expected to stop by, families would pull together a quick cake using ingredients they already had in the pantry—nothing fancy, just something warm and welcoming to share. Over time, it became a familiar favorite at church potlucks and gatherings, which is why you’ll often find versions of it tucked into old church cookbooks.
What makes this cake so special is its texture and flavor. Crushed pineapple keeps it incredibly moist, while pecans add just the right amount of crunch. It’s topped with a rich, creamy frosting that soaks in just enough to make every bite soft, sweet, and decadent. It has that same special from-scratch feeling as other vintage cakes, but with a simplicity that makes it a go-to when you need a crowd-pleasing dessert without a fuss.
We actually came across this recipe in one of our favorite old church cookbooks, and it immediately caught our attention. After making it recently, it completely delivered—that soft, nostalgic flavor that tastes like something passed down through generations. It’s the kind of recipe that doesn’t try too hard, but still ends up being the one everyone goes back for.
Ingredients
- Dry Goods – All purpose flour, granulated sugar, salt, baking soda, shredded coconut, vanilla extract
- Crushed pineapple – We used the 20 ounce can and did not drain it.
- Oil – The traditional recipe calls for vegetable oil, but you can use your favorite oil for baking.
- Nuts – We made our cake with chopped pecans, but chopped walnuts are also commonly used.
- Coconut – Shredded coconut is preferable to flaked coconut in this recipe because shredded coconut is thinner and bakes into the cake more seamlessly.
- Eggs – Bring eggs to room temperature before mixing for a smoother batter and better rise. They add structure, moisture, and richness to the cake.
For the Frosting
- Cream cheese – Allow to soften to room temperature first, for easier mixing.
- Butter – I also recommend softening the butter to room temp for the frosting. Both salted and unsalted butter will work.
- Granulated sugar – Using granulated sugar instead of powdered sugar gives this frosting its unique creamy texture that is a little bit different than traditional buttercream frosting made with powdered sugar.
- Vanilla extract – Boosts the creamy flavor.
- Chopped pecans – to sprinkle on top of the frosting
Full recipe amounts and instructions available in the printable recipe card at the bottom of the post.
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Helpful Kitchen Tools
Instructions
To Prep: Preheat oven to 350 degrees Fahrenheit and thoroughly grease a 9×13 inch cake pan.
- Whisk together the flour, baking soda, salt, pecans, and coconut.
- In a large bowl, combine the sugar, oil, eggs, vanilla. Mix in the canned pineapple (you do not need to drain)
- Add the dry ingredients to the bowl of wet ingredients and mix until just combined.
- Pour batter into the prepared pan for 45 minutes at 350°F.
To Make The Frosting:
- Add all ingredients (except pecans) to the bowl of a stand mixer, or a large bowl using and electric hand mixer.
- Blend together all the ingredients until smooth and creamy.
- Spread frosting in an even layer on the cooled cake.
- Sprinkle with chopped pecans for garnish.
Prep Tips
- Storage – Since the frosting is made with cream cheese, leftovers need to be refrigerated. Keep cake in an airtight container or cover the pan tightly with plastic wrap, in the fridge, for up to 3-4 days.
- Coconut – We used sweetened coconut, but you could substitute with unsweetened coconut if that’s what you have on hand, or if you wish for a slightly less sweet flavor.
- Pineapple – We did not drain our pineapple, as the natural juices give the cake its signature moist crumb.
- Lactose-free Version – We have tried this cake using non-dairy cream cheese for the frosting and it actually worked very well!
More Vintage Cake Recipes:
- Strawberry Cream Chiffon Cake
- S’mores Icebox Cake
- 3 Day Coconut Cake
- Old Fashioned Pound Cake
- Chocolate Depression Cake
- Dirt Cake
- Hershey Bar Cake
Preacher Cake Recipe (Printable Recipe Card)
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Preacher Cake
Equipment
- stand mixer
- Mixing bowls
- 1 9 x 13 inch Baking Pan
Ingredients
Ingredients
- 3 cups all purpose flour
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 cup oil
- 3 eggs
- 2 teaspoons vanilla extract
- 1 can crushed pineapple 20oz
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Frosting Ingredients
- 8 oz cream cheese softened
- 1/2 cup butter room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans for the toppping
Instructions
- To Prep: Preheat oven to 350 degrees Fahrenheit and thoroughly grease a 9x13 inch cake pan.
To Make The Cake:
- Whisk together the flour, baking soda, salt, pecans, and coconut.
- In a large bowl, combine the sugar, oil, eggs, vanilla. Mix in the canned pineapple (you do not need to drain)
- Add the dry ingredients to the bowl of wet ingredients and mix until just combined.
- Pour batter into the prepared pan for 45 minutes at 350°F.
To Make The Frosting:
- Add all ingredients (except pecans) to the bowl of a stand mixer, or a large bowl using and electric hand mixer.
- Blend together all the ingredients until smooth and creamy.
- Spread frosting in an even layer on the cooled cake.
- Sprinkle with chopped pecans for garnish.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Coconut: Use sweetened or swap for unsweetened for a less sweet flavor.
- Pineapple: Do not drain; the juice keeps the cake moist.
Nutrition
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