Susan J Swanson Recipe

PREACHER CAKE

By Susan J Swanson sjskukana


Rating:
Prep Time:
Cook Time:
Method:
Bake
Comments:

*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) .

Blue Ribbon Recipe

Notes from the Test Kitchen:
Sweet, nutty and delightfully moist. I would be proud to serve this at ANY church function... or any time whatsoever!

Ingredients

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)
20 ounces crushed pineapple - undrained (i use pineapple in it's own juice)
FROSTING
1 pkg
8 ounce cream cheese - softened
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

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #nuts, #pineapple, #moist, #rich

You May Also Like:



loading...

1417 Comments

user
Debb Arseneault FuelJewel
Saturday at 4:08 PM
I have now made this cake in about 10 different ways and about another 10 traditional and it is No Fail absolute delicious awesomeness...just eat it.....:D
user
Gail Kitty Weeks divlaicious
Jan 14, 2015
Use 1 cup of vegetable oil.. Dried cranberry gives it an awesome twist. I'm going to try rasins next time.
user
Kathi Dahlstrand kathidahl
May 2, 2014
Just read Robin's review and it prompted me to post again...LOVE THIS CAKE!!!
user
Robin Mooney robillm
Apr 28, 2014
Yesterday I was in the mood to bake a cake--I was actually going to make a chocolate cake but noticed I had a fresh pineapple sitting on the counter begging to be used. I cut up the pineapple and tossed it in my trusty Ninja et voila! crushed pineapple--yes it had juice! I just measured out 20 oz in my liquid measuring cup. Also...I was a bit scattered when I made this and I forgot to add the eggs...HA!! No problems--it still came out moist and flavorful! Gluten free (this time I just used Gluten Free Café all purpose flour blend), dairy free (I used dairy free cream cheese in the frosting as I did before!), AND vegan! I'll make this again when my vegan nephew comes over! Amazing that one recipe can be improvised on so much and still come out flavorful and moist and is so easy to make! Thanks, Susan!
user
Susan J Swanson sjskukana
Jan 30, 2014
I love that so many have enjoyed this recipe and have made it their own by all the substitutions and additions. Keep experimenting and baking - I don't think you can make any mistakes with this one (except as Blondie mentioned unless you overcook it.)

Blessings to you all!