Preacher Cake

Recipe by Susan J Swanson

*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) .


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)


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


1. CAKE: Combine dry ingredients; add remaining ingredients and mix by hand.

2. Bake in a 9 x 13 prepared pan at 350 degrees for approximately 30-45 minutes. Do not over bake or it will be rubbery, but still delicious 🙂

3. FROSTING: Mix well and spread on cake in pan. Enjoy! * If you would like to save calories, instead of using the frosting, just sprinkle top of cake with a bit of powdered sugar and enjoy! * There is NO milk, butter, or oil in the cake. * 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. * I suggest that you may cut the sugar to 1 cup as it is very sweet. I often cut the sugar in recipes.

Last Step: Don’t forget to share!