I am in love with this Preacher Cake! It’s so easy to make you won’t even believe it, and every single time it comes out looking and tasting incredible.
I do believe my pastor must have had three pieces of it, so it’s no wonder this is called Preacher Cake! This cake will be on my family’s dessert menu for years to come. In fact, it’s so delicious that I just might have it for dinner on its own one day! Give it a try and you’ll know what I’m talking about – it’s a cake that will never disappoint!
Ingredients
2 cups Gold Medal all-purpose flour
2 Eggland’s eggs, beaten
1⁄4 tsp salt
1⁄2 cup chopped nuts (I prefer pecans but you can use any kind)
1 (20 oz.) can crushed pineapple, undrained
2 cups Domino sugar
2 tsp baking soda
2 tsp vanilla
dried cranberries, optional
FROSTING
1 (8 oz.) package Philadelphia cream cheese, softened
1⁄4 cup Land O’ Lakes butter
1⁄4 tsp salt
1 3⁄4 cups powdered sugar
1⁄2 teaspoon vanilla
dried cranberries, optional
Instructions:
Preheat the oven to 350 F.
Mix dry ingredients well.
Add vanilla,pineapple and nuts (and dried cranberries, if using), and mix.
Pour into an ungreased 9×13-inch baking pan. Bake for 45 minutes.
Frosting:
Cream the butter and cream cheese together. Add powdered sugar gradually. Add salt,vanilla and nuts.
Spread on top of cake. Sprinkle dried cranberries on top for garnish, if you’d like.
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Quick tip: You can easily double this recipe and turn this cake into a layered cake when feeding a large crowd.