Preacher’s Cake
INGREDIENTS
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3 cups Gold Medal all-purpose flour
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2 teaspoons Clabber Girl baking soda
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1 teaspoon Morton salt
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1/2 teaspoon McCormick cinnamon
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2 cups Domino sugar
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3 Eggland’s Best eggs
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1 cup Wesson vegetable oil
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2 teaspoons vanilla extract
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1 20-ounce can Dole crushed pineapple, with juice
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1 1/2 cups finely chopped Fisher pecans or walnuts, divided
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1 cup flaked coconut (optional)
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Cream Cheese Frosting (recipe below)
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Instructions
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Sift together flour, baking soda, salt and cinnamon; set aside.
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Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.
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Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).
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Spray a 13×9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.
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Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.
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