Praise The Lord Preacher Cake

Whenever we do our Wednesday night prayer meetings, I am always more than happy to bring a dessert for everyone to enjoy after the discussion is over. When it’s my turn to provide the dish, I always turn to this cake. It’s a huge hit among all my friends. The cream cheese frosting really sets it off. If I have time, I make the homemade kind and it is amazing! Check out what they are saying about this recipe over at South Your Mouth:

“This is a cake my Grandma made for me for my birthday every year, so good and moist!”

Even though this cake is simple to make, it tastes like it was made by a professional baker…it’s that good!



3 cups Gold Medal all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon McCormick’s cinnamon

2 cups sugar

3 eggs

1 cup vegetable oil

2 teaspoons vanilla extract

1 20-ounce can Dole crushed pineapple, with juice

1 1/2 cups finely chopped pecans or walnuts, divided

1 cup flaked coconut (optional)

Cream Cheese Frosting




Sift together flour, baking soda, salt and cinnamon; set aside.

Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric 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 for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.

Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.




Quick Tip: Make your own cream cheese frosting or use store-bought.
Thanks again to South Your Mouth for this heavenly recipe.



I don’t see one. Here’s my favorite one though: 4 cups powdered sugar, 2 8-oz packages cream cheese (room temp), 1/2 cup unsalted butter (room temp), 4 tsps. vanilla extract. Blend all ingredients with an electric mixer until smooth and creamy. Enjoy!

My favorite cream cheese frosting is 2 packages cream cheese softened, 1-8 oz. container of cool whip and 1 cup of powdered sugar. Whip the cheese and cool whip well, then blend in the sugar.

Looks to me like there is a dark ingredient in the cake like a raisin or a chocolate chip. Was an ingredient left out? Doesn’t look like pecan or pineapple.

Joyce. cream cheese frosting is very easy. you just need cream cheese and powdered sugar and 1/2 to 1 teaspoon vanilla depending on how much you make. you can also add a teaspoon or 2 of butter if you like a buttery flavor. It takes roughly 2 cups of powdered sugar if you use a whole brick of cream cheese. Just add sugar until it’s the consistency you like.

Home made cake, but canned cream cheese frosting from a manufacturer. Ok. I had all the ingredients to try it today, but no cream cheese frosting. Guess I will wait. Thanks for the cake recipe. Looks delicious. Can’t wait to try it.

If you have cream cheese, powdered sugar, and butter, you can easily make your own frosting using a hand mixer 🙂 Hope this helps. 8 oz. brick cream cheese (room temp) 2.5 cups powdered sugar, and 1/2 cup butter (room temp).

Not printer friendly in the least! Who has the time to write all the info down, not me. Too bad as it looks tasty. Until your layout is reformatted I’ll get it from another site that is printer friendly.

Leta, hunny bunny, copy and paste the instructions and ingredients to a Word Document and click on “print”.

I made it with 1 1/2 cup sugar only and brought it to work. My co workers love it. It was the first time they heard about preachers cake

made this cake for my husband, he loved it (so did my daughter and myself), no raisins for me though. I did make my own cream cheese frosting, very simple to make……1 (8oz block) cream cheese, softened..1 stick (1/2 cup) margarine, softened and I tsp. vanilla, beat together until smooth then beat in 2 cups of powdered sugar- 1 cup at a time, beat until smooth and of spreading consistency……simple as that. Ellen Walker

I have this recipe but I’ve never made the cake. I only printed it out for the cream cheese frosting to use it for a Hot Milk Cake.

I’ve made this cake several times. It’s a hit. I don’t use coconut. Those are not raisins.The acid in the juice causes the pecans to turn dark but doesn’t alter the taste.

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