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Preacher Cake

Preacher Cake

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My Dad (Edward Kielpikowski) loved to make this cake for company, potlucks, and for just general eating. He always said it was easy to remember because it took 2 of everything. That is almost true with the exception of salt and nuts – their measurement is 1/2 and the can of pineapple, but it was a 20 oz can. 🙂 Most of the time my parents served this without the rich frosting as that made it deadly – just kidding, but it is certainly “rich” enough without it… LOL. This recipe came from my Mom’s Aunt Estelle (Melton).

Cook time: 35 Min
Prep time: 15 Min


2 c sugar (may cut the sugar to 1 cup – 1 1/2 cups as it is very sweet)
2 c all-purpose flour
2 eggs
2 tsp baking soda
1/2 tsp salt
2 tsp vanilla
1/2 c nuts – walnuts or any that you prefer
1 can(s) crushed pineapple – undrained (I use pineapple in its own juice), 20 oz

1 pkg cream cheese – softened, 8 oz
1 3/4 c powdered sugar
1/4 c butter or margarine
1/4 tsp salt
1/2 c nuts – walnuts or any that you prefer
2 tsp vanilla extract


1. CAKE: Combine dry ingredients.

2. Add remaining ingredients.

3. Mix by hand until blended.

4. Preheat oven to 350 degrees. Pour into a prepared 9×13 baking dish.

5. Bake for approximately 30-45 minutes or until the cake is firm. Do not over bake or it will be rubbery, but still delicious.

6. Allow to cool.

7. FROBSTING: Combine cream cheese, butter, and powdered sugar.

8. Add nuts.

9. Mix well and spread on the cake in pan. Enjoy!

10. * If you would like to save calories, instead of using the frosting, just sprinkle the top of the cake with a bit of powdered sugar and enjoy!

11. * There is NO milk, butter, or oil in the cake.

12. * You may add other fruits or coconut if you like: some suggestions are dried cranberries, raisins, currants, tub of mixed dried fruit, and even fresh blueberries.

Last Step: Don’t forget to share!

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