Yesterday morning I woke up thinking, “I should probably eat on the healthier side this morning.” You know, since I ate my body weight in food the day before and all.
But then 6pm rolled around.
I had just eaten a delicious dinner of Thanksgiving leftovers (which also acted as a great post-workout meal), and I couldn’t get a big piece of cake off my mind. So…cake I made!
Preacher’s Cake with Cream Cheese Frosting
This is one of my favorite cake recipes. It’s been passed around my church for a few years and has become a go-to dessert in my family. It’s easy, delicious, and it even freezes well!
- 2 cups flour
- 2 cups sugar
- 2 eggs
- 2 teaspoons baking soda
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- one 20 oz can of crushed pineapple (with the juice)
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 3/4 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- shredded coconut (optional)
directions: Preheat oven to 350 degrees. In a large bowl, combine all of the cake ingredients and mix by hand. Pour into an ungreased 9×13 cake pan. Bake for 35-40 minutes. While the cake is in the oven, get started on the frosting. Beat the cream cheese and butter until creamy. Add vanilla and sugar, and continue beating until creamy.
***We actually doubled the frosting ingredients because we’re all sorts of crazy about cream cheese frosting in the GML household.
Clearly I wasn’t kidding about doubling the frosting. Ahem.
I’m generally not a huge fan of fruity desserts, but this cake is the exception. The pineapple makes for a deliciously moist cake, but it isn’t at all overbearing. Top with shredded coconut for an extra layer of flavor.
You will love this cake. Promise.