Mary'S Swedish Pineapple Cake
A moist and flavorful Swedish pineapple cake featuring crushed pineapple and crunchy pecans, perfect for gatherings and dessert lovers seeking a sweet, tropical treat.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Mix eggs, sugar, and vanilla until well combined.
- Stir in crushed pineapple and crushed pecans.
- In a separate bowl, whisk together flour and baking soda.
- Gradually add dry ingredients to the wet mixture, mixing well.
- Pour the batter into a greased 13 x 9-inch pan.
- Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a slightly different flavor, consider adding a teaspoon of almond extract or using walnuts instead of pecans. Ensure the crushed pineapple is well-drained to avoid a soggy batter. If you want to enhance the texture, you can fold in some shredded coconut or even chocolate chips to the batter before baking.
Serving Suggestions
Serve the cake chilled or at room temperature, and consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It also goes well with a refreshing Fruit And Yogurt Shake, making it a delightful dessert for any gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place slices in the microwave for 15-20 seconds or warm them in a preheated oven at 350°F (175°C) for about 10 minutes. This will help maintain the cake's moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Swedish Pineapple Cake contains roughly 440 calories, with 5g protein, 21g carbohydrates, and 29g fat. It is a good source of dietary fiber (16% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
While canned crushed pineapple is recommended for its moisture and sweetness, you can use fresh pineapple. Just make sure to crush it into small pieces and adjust the sugar according to your taste, as fresh pineapple can vary in sweetness.
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend that measures cup-for-cup. Be sure to check that your baking soda is gluten-free as well. This will allow you to enjoy the cake without compromising on flavor or texture.
How can I make this recipe more festive for a holiday?
To make the cake more festive, consider adding spices like cinnamon or nutmeg to the batter. You can also top the cooled cake with a cream cheese frosting or a simple glaze made from powdered sugar and orange juice for an extra touch that looks beautiful and tastes great.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).