Preacher Cake

• servings: 15 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon cinnamon

2 cups sugar

3 eggs

1 cup vegetable oil

2 teaspoons vanilla extract

1 20-ounce can crushed pineapple

1 cup finely chopped pecans

8 oz cream cheese, at room temperature

1/2 cup butter, at room temperature

1 teaspoon vanilla extract

2 cups powdered sugar

1/4 cup finely chopped pecans for garnish (optional)

Directions

Preheat oven to 350 degrees. Spray a 3-quart 13x9 baking pan with cooking spray. Set out butter and cream cheese for frosting so that they are very soft when it's time to use them.

Combine flour, baking soda, salt and cinnamon in a bowl then whisk together; set aside. 3 c. flour, 2 tsp baking soda, 1 tsp salt, 1/2 tsp cinnamon

Combine sugar, eggs, oil and vanilla in a large bowl then whisk together until well combined. 2 c. sugar, 3 eggs, 1 c. oil, 2 tsp vanilla

Stir in pineapple (with juice). 1 20-oz can

Stir flour mixture into wet ingredients.

Stir in chopped pecans and coconut then mix all ingredients until everything is thoroughly combined. 1 c. pecans, 1 c. coconut

Pour cake batter into pan then bake at 350 degrees for 45-55 minutes or until cake is set in the center and a toothpick inserted comes out clean.

Cool cake completely in pan then the frost with Cream Cheese Frosting.

Cover and store at room temperature up to 3 days.

Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). 8-oz cream cheese, 1 stick butter, 1 tsp vanilla

A powdered sugar then continue mixing until smooth and creamy. 2 c. powdered sugar

Sprinkle chopped pecans evenly over cake.