Swedish Nut Cake (Pineapple)
A moist, flavorful pineapple nut cake with tender layers and crunchy nuts, perfect for gatherings or as a sweet treat for pineapple lovers.
Ingredients
Instructions
- Mix together eggs, sugar, flour, baking soda, crushed pineapple with juice, and chopped nuts in the order listed.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 30-35 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or using brown sugar instead of white sugar. If you prefer a nuttier taste, substitute walnuts or pecans for the chopped nuts. Make sure to drain the pineapple slightly if it's too juicy, as this can affect the cake's texture. This cake is similar in spirit to American recipes that use fruit to add moisture.
Serving Suggestions
This Swedish Nut Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. You can also serve it alongside a cup of coffee or tea. For a festive touch, consider serving it with Mary'S Trifle for a delightful dessert spread at gatherings.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it can last up to a week. To reheat, simply microwave a slice for 10-15 seconds or warm in the oven at 300°F (150°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Nut Cake (Pineapple) contains roughly 1370 calories, with 39g protein, 144g carbohydrates, and 79g fat. It is an excellent source of protein (78% of the Daily Value), dietary fiber (68% of the Daily Value), and calcium (51% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1572mg per serving (68% 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; however, you'll need to crush it and ensure it's juicy enough to maintain the cake's moisture. Remember to add some juice or sugar to replicate the sweetness and moisture found in canned pineapple.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum to help with the texture. This way, you can enjoy a gluten-free version of this delicious cake without compromising on flavor.
Can I freeze Swedish Nut Cake?
Yes, this cake freezes well! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving for the best taste and texture.
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).