Preacher’s Cake

by Caterina Borg, Good Food Gourmet on August 19, 2011

Many people don’t have the time to bake from scratch, and those that do are always asking me about quick and easy snack cake recipes that they can make to have around the house for family and visiting friends. So, when it comes to finding recipes that are one bowl creations, I’m always eager to try them.

I came across this recipe on a website called just a pinch, and the photo itself reminded me so much of carrot cake…and I love carrot cake. This was not only easy to make but I will tell you that it is also a cake that you can definitely dress up for a nicer function where a more decorated version would be required.

Susan, who posted the recipe for the cake, suggested that the sugar be cut back to 1 ½ cups. After making the recipe twice, I ended up cutting the sugar back to 1 ¼ cups. If you would like it sweeter, by all means keep it at the suggested amount. I also added fresh pineapple and not canned crushed pineapple as the recipe suggested…mostly because I have an aversion to canned anything these days, but canned pineapple is the easier way to go. Since I did not add canned pineapple, I also did not add the juice as the recipe suggested. The recipe worked just fine without it, but use it if you like.  I also added a little oil which the recipe really needed for a more well rounded moistness plus I added a little dessicated coconut. If you don’t like coconut, just omit it.

I will tell you that the house smelled absolutely amazing from the pineapple as it was baking and we really could not wait to dig in. The cake is served with a cream cheese frosting which makes for a totally irresistible combination. I have provided my own cream cheese frosting recipe, but feel free to use your own if you have one that you enjoy. This cake will not rise very much, so it will be very easy for you to add your frosting evenly. Once you start eating this cake, you will find it hard to pull yourself away from the table…

Preacher’s Cake (makes 1-8” x 8” square cake)
2 eggs (3.6 oz)
1 ¼ cups sugar (8.3 oz)
2 teaspoons vanilla (or rum/rum extract if you like)
2 tablespoons canola oil (I used walnut oil)
20 oz crushed pineapple including the juice, if you like (about 2 ¾ cups, I used fresh but use canned if you prefer)
½ cup walnuts or pecans (2 oz), medium ground
2 cups flour (10 oz)
2 tablespoons dessicated coconut **optional
2 teaspoons baking soda
½ teaspoon salt

In a medium sized bowl add the eggs, sugar, vanilla (or rum/rum extract), oil and crushed pineapple. Sift the flour, salt and baking soda and add that into the bowl and mix well. Lastly add the walnuts and the coconut and mix until well incorporated. Grease and line your 8”x8” square pan, pour in the batter and bake at 350°F for about 30-40 minutes until the cake is golden brown on top and springs back when touched in the center. Using a tester will not work here, because the cake is very moist and make appear under cooked.  Allow the cake to cool completely, then invert onto your serving dish and either serve it plain dusted with a little powdered sugar or top it with the cream cheese frosting. You can also bake this in an oven proof corning ware dish (pyrex) and serve it directly out of the dish without the need for a separate platter.

Preacher's cake,'s-cake/

Preacher's Cake,'s-cake/

Preacher's Cake,'s-cake/

Preacher's Cake,'s-cake/

Cream Cheese Frosting
8 oz butter, softened
12 oz cream cheese, softened
1 ¾ cups powdered sugar, sifted
4 teaspoons vanilla

Add the cream cheese to the bowl of your stand mixer and using the paddle attachment begin creaming it, then slowly add the softened butter until it has all been incorporated. Sift the powdered sugar and add a little at a time until it has all been incorporated. Lastly, add the vanilla and taste to see if it is sweet enough for you.

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{ 72 comments… read them below or add one }

avatar Caterina Borg, Good Food Gourmet November 16, 2013 at 8:59 p

Sasha, dessicated coconut is simply dried coconut that is not sweetened like the flake coconut that is carried by most grocery chains. If you live in the USA, dessicated coconut can be purchased in just about any natural food store including Whole Foods. This is always the best to use in your coconut recipes.

avatar Charlotte Cavaluzzi January 14, 2014 at 5:41 p

I made this cake today for work, and I must say it is one of the very best cakes I have ever had. I doubled it and baked it in a 9X13 pan. It almost filled the pan, but I saw in the comments that it wouldn’t rise much. It was perfect! I like a heavy, moist cake, and this one topped the charts! Thank you so much for this awesome recipe!

avatar Caterina Borg, Good Food Gourmet January 19, 2014 at 1:42 p

I am so glad that you liked it Charlotte!

avatar kathy smith April 7, 2014 at 4:56 p

I made this recipe just now and want to warn anyone who makes it to use a larger pan than 8X8. This recipe makes a large cake, too big for an 8×8 pan.
I made an 8×8 pan and it also filled 12 cupcakes.
Much bigger than described above. It smells divine and can’t wait to have it for dessert!

avatar Caterina Borg, Good Food Gourmet April 20, 2014 at 5:04 p

Hello Kathy,
I received your comment earlier this month and saved it until I had a chance to make the recipe again to check and see if I had made an error. I had a chance to repeat the recipe this weekend, and again, the batter fit into an 8 x 8 square cake pan. This time I have uploaded pictures measuring the cake pan with a ruler and showing you the quantity of batter, plus the finished cake in the pan. The batter does not rise very much, but does reach the top of the pan when baked. I’m not sure why you go so much batter, perhaps you were a little heavy handed with the flour…not sure, but again, this recipe makes and 8 x 8 cake. Thanks again for trying it!

avatar Molly Cole April 23, 2014 at 7:11 p

I made this cake and absolutely love it. Thanks for sharing.

avatar Caterina Borg, Good Food Gourmet June 12, 2014 at 10:51 p

You are welcome Molly, so glad you enjoyed it!

avatar kittycakes September 10, 2014 at 1:26 p

Hi Caterina, I see you have filling, is it cream cheesing frosting if so, did you use 2 layers, or did you cut the layer?

avatar Sue November 5, 2014 at 7:45 p

Do you think I could add grated carrots to this cake mix to make it a carrot cake?

avatar Caterina Borg, Good Food Gourmet November 10, 2014 at 11:49 p

Hi Sue, I have never made it with carrots, but I am sure it would work. I would not remove all of the pineapple because it adds a good bit of moisture to the cake. Try 2/3 of the quantity in carrots and 1/3 of the quantity with the pineapple and see how it goes. I may actually try this myself!

avatar Pama January 28, 2015 at 2:40 p

wanting to try this for dessert tonight but I only have sweetened coconut not desiccated coconut. Can I use what I have or omit it completly? Can’t wait to try it as it looks Delish!

avatar Geri Sergent February 5, 2015 at 12:21 p

I’ve made this cake for years I use a 9×12 Pyrex casserole dish

avatar Nusha March 2, 2015 at 6:01 p

I made this cake last night. It was delicious!! What I really like about this, that it has only 2tbsp of oil and no other grease.
Thank you for Sharing!!

avatar Caterina Borg, Good Food Gourmet March 22, 2015 at 3:36 p

Sweetened coconut will work but I find the strands to be so long, and when you slice the cake you don’t get nice clean slices. I also don’t like the aftertaste of sweetened coconut which is why I stick to dessicated which is simply dried, unsweetened coconut. You can find this just about everywhere these days.

avatar Kristi Challenger April 4, 2015 at 2:44 p

I am making this for Easter but would like to make it the night before. Does it need to be refrigerated?

avatar Caterina Borg, Good Food Gourmet April 4, 2015 at 8:34 p

Not sure if you received my earlier message…so wanted to answer again. This needs to be refrigerated ONLY if you are adding the frosting. If you are just baking the cake today and frosting it tomorrow, the cake should be fine left out of the fridge. Just make sure to cover it well with plastic wrap. Hope that helps!

avatar Marie Anne June 24, 2015 at 6:30 p

One woman mentioned she had a lot left over when she used an 8×8 pan, and you said you measured your 8×8 pan, but in your photos, the pan looks a lot longer than it is wide. Are you sure it’s a SQUARE pan that you used, and not an 8×11 or 12 rectangular pan?

avatar Caterina Borg, Good Food Gourmet October 14, 2015 at 12:19 p

Marie Anne, as a response to the person who said they had a lot left over, I took a picture of the 8″x8″ square pan that I used to bake this cake in and included it in the recipe photos. I hope that this will satisfy any other questions on the same issue.

avatar Raana October 30, 2015 at 1:16 p

Please do tell if I can increase the ingredients to one half more ( not double ) like instead of two cups flour I use three cups and make it in a bundt pan? I will add raisins in it and lessen the sugar a little bit.

avatar Raana October 30, 2015 at 10:48 p

Never mind I found the answer in the comments above.☺️

avatar Pat November 3, 2015 at 7:57 p

We make this same ingridents called hawaiiian wedding cake thank you1

avatar Caterina Borg, Good Food Gourmet November 5, 2015 at 3:12 p

Let me know how it worked out for you Raana, this is not a very sweet cake to begin with, so don’t cut back too much on the sugar.

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