Preacher Cake
A heavenly Preacher Cake that brings Southern hospitality straight to your kitchen
Equipment
- Large mixing bowl
Ingredients
Cake Base:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 can 20 oz crushed pineapple, undrained
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Optional Frosting:
- 1/2 cup unsalted butter
- 8 oz cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- Combine Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
- Mix Wet Ingredients: Create a well in the center and add eggs, crushed pineapple (with juice), vanilla extract, cinnamon, and nutmeg. Stir until combined. The batter will be slightly lumpy.
- Bake: Pour batter into the prepared pan. Spread evenly and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Frosting (Optional): While the cake cools, beat butter and cream cheese together until smooth. Gradually add powdered sugar and vanilla extract. Spread frosting over the cooled cake and sprinkle chopped pecans on top.
Notes
- Gluten-Free Option: Use a gluten-free flour blend.
- Dairy-Free: Skip the frosting or use a dairy-free cream cheese alternative.
- Nut-Free: Omit pecans.
- Lower Sugar: Reduce the sugar by 1/2 cup or substitute with a sugar alternative.
- Serving Tip: Serve warm with a scoop of vanilla ice cream for a delightful treat.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 60gProtein: 5gFat: 18gSugar: 45g
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