Easy Preacher Cake Recipe | Moist & Delicious

The Preacher Cake is basically the dessert equivalent of a warm hug from your grandma—if your grandma was a speed demon in the kitchen and didn’t care about counting calories. It’s called “Preacher Cake” because it’s quick enough to whip up when you hear the preacher’s on his way over for a visit. Translation: minimal effort, maximum flavor, and you won’t have to fake an excuse about why dessert isn’t ready.

Why This Recipe is Awesome?

• It’s ridiculously easy. Like, if you can stir, you can make this cake.
• One bowl. Less cleanup = more cake time.
• It’s crazy moist (sorry, I know some people hate that word, but deal with it—it’s accurate).
• Packed with flavor thanks to pineapple, coconut, and nuts—basically a tropical vacation in cake form, minus the sunburn.
• It ages well—somehow it tastes even better the next day, if you can actually make it last that long.

In short, it’s idiot-proof. Even I didn’t mess it up, and that’s saying something.

Ingredients

Here’s your grocery list—don’t worry, it’s not scary:

• 2 cups all-purpose flour – The boring base that makes it cake instead of pudding.
• 2 cups sugar – Because life’s too short for bland cake.
• 2 teaspoons baking soda – The magic powder that makes it puff.
• ½ teaspoon salt – Balances the sweetness so you don’t go into a sugar coma.
• 2 large eggs – Room temperature, if you’re fancy; straight from the fridge if you’re me.
• 1 can (20 oz) crushed pineapple, undrained – The secret to keeping it insanely moist.
• 1 teaspoon vanilla extract – Liquid happiness.
• 1 cup chopped pecans or walnuts – Optional, unless you like texture (and you should).
• 1 cup shredded coconut – Optional, but trust me, it’s a vibe.

For the Frosting:

• ½ cup unsalted butter – Melted, because we’re lazy.
• 1 cup sugar – Again, yes, more sugar.
• ¾ cup evaporated milk – Gives it that creamy richness.
• 1 teaspoon vanilla extract – Because one dose wasn’t enough.
• ½ cup chopped pecans – For crunch in your frosting.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Seriously, do this first. Don’t be that person who’s ready to bake but the oven’s still cold.
2. Mix dry ingredients. In a big bowl, stir together the flour, sugar, baking soda, and salt. No need to sift unless you’re auditioning for a cooking show.
3. Add the wet stuff. Dump in the eggs, pineapple (with juice!), and vanilla. Stir until everything’s best friends.
4. Fold in nuts and coconut if you’re using them. If not, skip and silently judge yourself later.
5. Pour into a greased 9×13-inch pan and spread it evenly. No lumps, no drama.
6. Bake for about 30–35 minutes or until a toothpick comes out clean. Yes, you have to check—don’t just guess.
7. While it bakes, make the frosting. In a saucepan, combine butter, sugar, and evaporated milk. Bring to a boil and stir constantly for about 5 minutes. No scrolling TikTok here—you’ll burn it.
8. Remove from heat, add vanilla and nuts. Stir until it’s looking luscious.
9. Pour the warm frosting over the hot cake. Don’t wait—let them bond like lifelong friends.
10. Cool slightly before serving. Or don’t. I’m not your mom.

Common Mistakes to Avoid

• Skipping the undrained pineapple. If you strain it, you’ll end up with dry, sad cake.
• Forgetting to grease the pan. Unless you enjoy scraping cake crumbs out with a spoon.
• Overbaking. This cake should be soft, not a hockey puck.
• Thinking frosting is optional. It’s not. Don’t be a monster.
• Cutting into it immediately out of the oven. It’s lava-hot. Your taste buds deserve better.

Alternatives & Substitutions

• No nuts? Swap for extra coconut, chocolate chips, or nothing at all—live your truth.
• No coconut fan? (I don’t get it, but fine.) Just leave it out.
• Gluten-free? Use a 1:1 gluten-free baking mix. Works like a charm.
• Low-sugar version? You can swap half the sugar for a sugar substitute, but IMO, the full sugar version is the real deal.
• Want extra decadence? Add a splash of rum to the frosting—instant grown-up cake.

FAQs

Q: Can I use fresh pineapple instead of canned?

Sure, if you enjoy extra chopping and don’t mind losing that magical can juice.

Q: Can I make this ahead of time?

Yep! It tastes even better the next day—just cover it so it doesn’t turn into a kitchen sponge.

Q: Can I freeze it?

Absolutely. Wrap slices individually, freeze, then thaw when your sweet tooth attacks.

Q: Can I skip the frosting?

Technically yes, but why would you do that to yourself?

Q: Can I turn this into cupcakes?

Go for it—just reduce the baking time to about 18–20 minutes.

Q: Do I really need to preheat the oven?

Yes. Preacher Cake may be easy, but it’s not magic.

Q: Is it healthy?

Hahaha. No.

Related Recipe:

• Cherry Cheesecake Puppy Chow Recipe
• Buttery And Soft Brioche Rolls Recipe
• Spiced Ghost Pancakes Recipe

Final Thoughts

This Preacher Cake is the definition of low-effort, high-reward baking. It’s sweet, moist, a little nutty (like most of us), and guaranteed to get you compliments. You don’t need fancy equipment, weird ingredients, or baking degrees—just a mixing bowl, a spoon, and a will to eat cake.