Can I use a different cake mix flavor instead of spice cake?

Absolutely! While spice cake brings warm, cozy notes, a yellow, carrot, or butter cake mix will work. Just know the classic Preacher Cake personality really shines with those spices in the mix.

What if I don’t have pecans?

No problem. Walnuts make an excellent substitute, or simply omit the nuts for a smoother bite. For extra crunch, try toasting some coconut or sunflower seeds instead.

Does this cake need to be refrigerated?

Yes, because of the cream cheese frosting. Store it in the fridge, but don’t worry—it stays super moist and is just as lovely chilled.

Can I make this in advance for a party?

Definitely! Preacher Cake is practically made for make-ahead occasions. Assemble and frost the cake up to one day early. Refrigerate, and let it warm up on the counter a bit before serving for best flavor.

Preacher Cake Recipe

Description

Preacher Cake is a delightful, moist dessert featuring a convenient spice cake mix base, combined with crushed pineapple, coconut, and pecans. Topped with a smooth cream cheese frosting, it’s the perfect cake for celebrations or potlucks, delivering fantastic flavor with minimal effort.

Ingredients

Units Scale

For the Cake

1/2 cup salted butter, melted
1 box (15.25 ounces) spice cake mix
8 ounces crushed pineapple in juice, undrained
1 cup shredded coconut
2 large eggs
1/2 cup chopped pecans

For the Frosting

8 ounces cream cheese, room temperature
1/2 cup salted butter, room temperature
2 cups powdered sugar
Additional chopped pecans, for sprinkling (optional)

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Instructions

Prepare the Pan: Preheat your oven to 350º Fahrenheit. Spray a 9×13 inch baking pan with cooking spray to prevent the cake from sticking.
Mix the Cake Batter: In the bowl of a stand mixer (or using a hand mixer), combine melted butter, spice cake mix, crushed pineapple with juice, shredded coconut, and eggs. Beat the mixture well until fully blended, scraping down the sides of the bowl as needed to ensure all ingredients are incorporated.
Add Pecans: Stir in the chopped pecans gently, mixing until evenly distributed in the batter.
Bake the Cake: Pour the cake batter into the prepared pan. Bake in the preheated oven for 25-30 minutes, or until the center springs back when touched lightly or a toothpick inserted into the center comes out clean.
Cool the Cake: Remove the cake from the oven and set aside to cool completely in the pan.
Prepare the Frosting: In a clean bowl, beat together cream cheese, butter, and powdered sugar until the frosting is smooth and creamy.
Frost the Cake: Once the cake is completely cooled, spread the frosting evenly over the top of the cake.
Garnish and Store: Sprinkle additional chopped pecans over the frosting if desired. Store the finished cake in an airtight container.

Notes

The cake can be made ahead and stored covered at room temperature for up to 2 days, or refrigerated for longer freshness.
Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
You can toast the pecans before adding for extra flavor.
The recipe makes about 15 servings; nutritional values are estimated and may vary with ingredient brands.

Nutrition

Serving Size: 1 slice (1/15 of cake)
Calories: Approximately 370
Sugar: 32g
Sodium: 310mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 3g
Cholesterol: 56mg