A southern favorite! This jazzed up boxed cake mix is filled with pantry staples. Preacher Cake was a classic cake made when the preacher cake to visit.
There’s nothing like a moist, flavorful spice cake, especially when it uses pantry staples like a cake mix, pineapple, coconut and pecans.
This comforting cake is perfect for picnics, potlucks and hosting visitors in your home.
Why you’ll love this cake:
- easy cake mix recipe
- pantry staples
- spice cake flavor
- sweet pineapple and coconut
- melt in your mouth coconut frosting
Why is it called preacher cake?
Do you remember days when preachers used to visit on a weekly basis? This cake is a southern classic that is the ultimate in comfort food. It’s easy for the host to make and perfect for serving to the preacher when he stops by…or to other guests.
Have you tried our hummingbird cake? This cake is very similar in flavor!
- butter: You can use salted or unsalted, but we almost always use salted.
- spice cake mix: box mixes are all different weights, but if you choose a cake mix that makes a 9×13 cake, you’ll be just fine.
- crushed pineapple: choose a pineapple that is in juice so you don’t have extra heavy syrup.
- coconut: either sweetened or unsweetened will work
Tips for Making the Cake
- The cake batter takes only one bowl to mix up. Throw everything in and mix away!
- Don’t add the ingredients on the back of the cake box. Only add the ingredients listed in the ingredients below.
- You can make this cake in a 9×13 cake pan, or if you’d like a layer cake, use two round cake pans. If you use round cake pans, they’ll take slightly less time to bake so watch them closely.
- This cake traditionally has a cream cheese frosting on it. You can use a vanilla buttercream or even a whipped cream frosting if you’d like.
This cake is a great make ahead cake. The fruit will keep it moist. You can make this up to 3 days in advance and store at room temperature in an airtight container.
You can also freeze this cake. It can be frozen for up to 2 months in an airtight container. When you are ready to serve it, allow it to come to room temperature before opening the container.
For the cake:
- ½ cup salted butter melted
- 1 box spice cake mix 15.25 ounces
- 8 ounces crushed pineapple in juice undrained
- 1 cup shredded coconut
- 2 large eggs
- ½ cup chopped pecans
For the frosting:
- 8 ounces cream cheese room temperature
- ½ cup salted butter room temperature
- 2 cups powdered sugar
- Heat the oven to 350º Fahrenheit. Spray a 9×13 baking pan with cooking spray.
- In the bowl of a stand mixer (or you can use a hand mixer), add the butter, cake mix, pineapple (with juice), coconut and eggs. Beat well until blended, scraping the sides of the bowl as needed.
- Stir in the chopped pecans.
- Pour the cake batter into the prepared pan.
- Bake for 25-30 minutes or until the center of the cake springs back when you touch it (or a toothpick comes out clean).
- Allow the cake to cool.
- To make the frosting, beat the cream cheese, butter and powdered sugar together until well blended and smooth.
- Spread the frosting on the cooled cake.
- Sprinkle with pecans.
- Store in an airtight container.