Preacher Cake with Cream Cheese Frosting
The Preacher Cake got its name because if the Preacher called and invited himself over for dinner, the ingredients needed for this cake were easily found in your pantry. Crisis averted!
- CREAM CHEESE FROSTING:
- 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)
- 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
Preparation time 15mins
Cooking time 65mins
Adapted from southyourmouth.com
Sift together flour, baking soda, salt and cinnamon; set aside.
Combine sugar, eggs, oil and vanilla and blend on medium-low speed with an electrical mixer until creamy. Slowly mix in flour mixture until just combined.
Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).
Spray a 13×9″ baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees fahrenheit for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.
Cool cake utterly in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in fridge.
CREAM CHEESE FROSTING:
Whip cream cheese, butter and vanilla with an electrical mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if essential to reach desired consistency – if your kitchen’s hot, you might need more because the butter will be softer). Makes enough to top one 13×9″ cake – double recipe if using on a layered cake.