Swedish Nut Cake

Swedish Nut Cake is a moist, rich, and incredibly flavorful dessert that’s as simple to make as it is delicious. Loaded with crushed pineapple, pecans, and a creamy frosting, this cake is a delightful treat for any occasion.

Its unique combination of tropical and nutty flavors, paired with a tender crumb, makes it an irresistible classic. Whether for holidays, potlucks, or weeknight desserts, this cake is sure to impress.

Kitchen Equipment Needed

• Mixing bowls
• 9×13-inch baking dish
• Electric mixer or whisk
• Rubber spatula
• Measuring cups and spoons

Ingredients Overview

• Crushed Pineapple: Adds natural sweetness and moisture, making the cake delightfully soft.
• Chopped Pecans: Provide a nutty crunch and earthy flavor.
• All-Purpose Flour: The base of the cake, creating a perfect structure.
• Cream Cheese Frosting: The creamy, tangy frosting pairs beautifully with the cake’s sweetness.
• Eggs and Sugar: Create a tender and perfectly balanced cake texture.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 can (20 ounces) crushed pineapple, undrained
• 1 cup chopped pecans

For the Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (optional for garnish)

Step-by-Step Instructions

1. Preheat the Oven

• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.

2. Mix the Cake Batter

• In a large mixing bowl, combine the flour, sugar, and baking soda. Add the eggs, vanilla extract, and undrained crushed pineapple. Mix until well combined. Fold in the chopped pecans.

3. Bake the Cake

• Pour the batter into the prepared baking dish. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

4. Prepare the Frosting

• In a separate bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully combined.

5. Frost the Cake

• Spread the frosting evenly over the cooled cake. Sprinkle the top with additional chopped pecans, if desired.

6. Serve and Enjoy

• Slice into squares and serve. Refrigerate leftovers to keep the frosting fresh.

Recipe Tips

• Use Fresh Pecans: Toasting the pecans beforehand enhances their flavor and crunch.
• Room Temperature Ingredients: Ensure cream cheese and butter are softened for a smooth frosting.
• Don’t Overmix: Mix the batter until just combined to keep the cake light and tender.
• Storage: Store in the refrigerator for up to 4 days in an airtight container.

What to Serve With This Recipe

• Fresh Fruit: A side of sliced strawberries or pineapple complements the cake’s tropical flavors.
• Coffee or Tea: Pair with a cup of coffee or a soothing herbal tea for a comforting treat.
• Whipped Cream: Add a dollop of freshly whipped cream for extra indulgence.

Frequently Asked Questions

Can I use a different type of nut?
Yes, walnuts or almonds can be substituted for pecans if preferred.

Can I make this cake ahead of time?
Absolutely! The flavors meld beautifully if made a day in advance. Keep it refrigerated until ready to serve.

Can I skip the frosting?
While the frosting adds creaminess, the cake is moist enough to be enjoyed on its own.

Serving Suggestions

• Serve at room temperature for the best flavor.
• Garnish with fresh pineapple slices or a sprinkle of shredded coconut for an extra tropical touch.

Swedish Nut Cake is an easy-to-make dessert that’s brimming with flavor and perfect for any gathering. Its combination of moist cake, crunchy pecans, and luscious cream cheese frosting makes it a memorable treat every time!

Swedish Nut Cake

Swedish Nut Cake is a moist, rich, and incredibly flavorful dessert that’s as simple to make as it is delicious. Loaded with crushed pineapple, pecans, and a creamy frosting, this cake is a delightful treat for any occasion.

Print Recipe Pin Recipe

Ingredients

  

• For the Cake:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 can 20 ounces crushed pineapple, undrained
• 1 cup chopped pecans
• For the Frosting:
• 8 ounces cream cheese softened
• 1/2 cup unsalted butter softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans optional for garnish

Instructions

 

• Preheat the Oven
• Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.
• Mix the Cake Batter
• In a large mixing bowl, combine the flour, sugar, and baking soda. Add the eggs, vanilla extract, and undrained crushed pineapple. Mix until well combined. Fold in the chopped pecans.
• Bake the Cake
• Pour the batter into the prepared baking dish. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
• Prepare the Frosting
• In a separate bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully combined.
• Frost the Cake
• Spread the frosting evenly over the cooled cake. Sprinkle the top with additional chopped pecans, if desired.
• Serve and Enjoy
• Slice into squares and serve. Refrigerate leftovers to keep the frosting fresh.