This cake has always been my favorite birthday treat, lovingly baked for me by my amazing grandmother. Even after I moved away, she made sure I didn’t miss out and mailed me a cake all the way from Illinois to San Diego! With its moist pineapple base, crunchy nuts, and rich, creamy frosting, Preacher’s Cake is a delicious, nostalgic delight that’s perfect for any occasion.

SON OF A PREACHER MAN

Being good isn’t always easy
No matter how hard I try
When he started sweet-talkin’ to me
He’d come and tell me “Everything is alright”
– Dusty Springfield

Preacher Cake: Pineapple Nut Cake with Cream Cheese Frosting

SON OF A PREACHER MAN

Print Recipe

Prep Time 15

Cook Time 20

Course Dessert

Servings 12

Ingredients

For the Cake:

2 Eggs
1 can approximately 20 oz Crushed Pineapple
2 cups Sugar
2 teaspoons Baking Soda
2 cups Flour -or- Almond Flour Blend (see Gluten Free Tips in Notes)
1/4 teaspoon Salt
2 teaspoons Vanilla Extract
1/2 cup Chopped Walnuts

For the Frosting:

12 oz. Cream Cheese softened
3/4 stick Butter softened
1/2 teaspoon Salt
2 2/3 cups Powdered Sugar
3/4 cup Chopped Walnuts

Instructions

Prepare the Cake: Preheat your oven to 350°F. Grease and flour a 9×13-inch baking pan (or line it with parchment paper). You can also opt for cup cakes, making 12 jumbo or 20-24 standard-sized.
Mix the Dry Ingredients in a large bowl: Flour or Gluten Free Flour Blend, Baking Soda, & Salt. In your mixing bowl, combine the Eggs & Sugar & mix well. Add the dry ingredients and mix longer. Next add the Crushed Pineapple (with juice), Vanilla extract, and Walnuts. Mix everything together gently by hand or on low speed, making sure it’s well mixed.
Bake the Cake: Pour the batter into the prepared pan or divide it into cup cake tins, filling 3/4 full. Bake at 350°F for 30 – 35 minutes (for the 9×13 pan) or 15–20 minutes (for cup cakes), or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool completely in the pan before frosting. If you made muffins, you can also let them cool on a wire rack.
Make the Frosting: For the frosting, let the cream cheese and butter come to room temperature or put in microwave for about 10 -15 seconds. In a medium bowl, beat the softened Cream Cheese, Butter, and salt together until smooth and creamy. Gradually add Powdered Sugar, mixing until fully incorporated. Stir in chopped Walnuts.
Frost the Cake: Once your cake or cup cakes are fully cooled, spread the Cream Cheese Frosting on top. Pipe swirls on top of cup cakes if you wish.

Notes

Tips:

Gluten-Free or Non-Gluten-Free Version: You can easily swap out the all-purpose flour for your favorite gluten-free flour blend or vice versa!
GLUTEN FREE cake is best made with our Almond Flour Blend. You can find the recipe in ALMOND FLOUR DELIGHTS, our Gluten Free & Dairy Free Recipes eBook

A Slice of Nostalgia in Every Bite

Whether you’re sharing it with family or enjoying it by yourself, Preacher’s Cake is a timeless recipe that’s filled with memories and tradition. Its sweet pineapple base, paired with the tangy cream cheese frosting, is a combination that never goes out of style. Make it your own tradition — I promise it will be a favorite for years to come!

Keyword cupcakes, Dessert, Gluten Free