Swedish Cake
A moist, sweet Swedish cake featuring crushed pineapple and vanilla, perfect for gatherings or as an afternoon treat, offering tropical flavors in a classic dessert style.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking pan.
- In a mixing bowl, combine sugar and eggs; beat with an electric mixer until well blended.
- Add crushed pineapple and vanilla to the mixture; mix thoroughly.
- In a separate bowl, sift together flour and baking soda.
- Gradually add the dry ingredients to the wet mixture, mixing until smooth.
- Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a moist and flavorful cake, ensure the crushed pineapple is well-drained before adding it to the batter. If you want to reduce sugar, you can substitute half the sugar with applesauce for sweetness without the calories. Additionally, feel free to experiment with adding chopped nuts or coconut for added texture. Pair this cake with a dollop of whipped cream for an extra treat.
Serving Suggestions
Serve this Swedish cake with a side of fresh fruit or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Kristina'S Cheese Toast for a sweet and savory brunch option. For a festive touch, consider garnishing with toasted coconut or a light dusting of powdered sugar before serving. Enjoy it with a cup of coffee or tea for a cozy treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or until warmed through. This cake also freezes well; wrap slices tightly in plastic wrap and store in a freezer bag for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Cake contains roughly 1204 calories, with 25g protein, 241g carbohydrates, and 11g fat. It is an excellent source of iron (50% of the Daily Value), protein (49% of the Daily Value), and vitamin C (49% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1098mg per serving (48% of the Daily Value).
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?
Yes, you can use fresh pineapple instead of canned. Make sure to finely chop or crush the fresh pineapple to achieve a similar texture. Additionally, you may need to adjust the sugar levels slightly, as fresh pineapple can be less sweet than canned varieties. This will still give your cake a delicious fruity flavor.
Is there a gluten-free option for this cake?
Absolutely! To make this Swedish cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that the baking soda is gluten-free as well. The texture may vary slightly, but it will still be delicious and moist.
What can I add to enhance the flavor of the cake?
To enhance the flavor of the cake, consider adding a teaspoon of almond extract or a pinch of cinnamon to the batter. You can also fold in some shredded coconut or chopped nuts for added texture and flavor. These adjustments will give your cake a unique twist while maintaining its original charm.
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).