Swedish Nut Cake Recipe
Swedish Nut Cake Recipe is a moist, flavorful dessert made with crushed pineapple, chopped nuts, and a simple batter. Topped with rich cream cheese frosting and extra nuts, it’s easy to make and perfect for any occasion. This old-fashioned favorite combines fruity sweetness and nutty crunch for a deliciously comforting treat that’s sure to please a crowd.
Equipment
- Mixing bowls (medium and large)
- Whisk or electric hand mixer
- Rubber spatula
- Measuring cups and spoons
- 9×13 inch (23×33 cm) baking dish
- Cooling rack
- Knife or spatula for spreading frosting
Ingredients
For the Cake:
- 1 can 20 oz / 567 g crushed pineapple with juice
- 2 cups all-purpose flour
- 1 cup chopped walnuts or pecans
- 1 teaspoon baking soda
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Cream Cheese Frosting:
- ½ cup 1 stick unsalted butter, softened
- 8 oz 226 g cream cheese, softened
- 2 cups powdered sugar confectioners’ sugar
- 1 teaspoon vanilla extract
- ½ cup chopped nuts walnuts or pecans for topping
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper.
- Step 2: In a large bowl, combine the crushed pineapple with juice, sugar, eggs, and vanilla extract. Stir until well mixed.
- Step 3: To the wet mixture, add the flour, baking soda, and salt. Stir until just combined (do not over mix). Fold in the chopped nuts gently.
- Step 4: Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
- Step 5: In a medium bowl, beat together the softened butter and cream cheese until smooth and fluffy. Gradually mix in the powdered sugar and vanilla extract until the frosting is creamy and spreadable.
- Step 6: Once the cake is completely cool, spread the frosting evenly over the top. Sprinkle with chopped nuts for garnish. Slice and serve!