Swedish Nut Pineapple Cake
A moist, flavorful pineapple cake with crunchy nuts, perfect for gatherings or afternoon tea, offering a sweet and tropical taste experience.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch pan.
- In a large mixing bowl, combine the flour, sugar, and soda.
- Add the eggs, crushed pineapple with juice, and chopped nuts to the dry ingredients.
- Mix all ingredients together well until smooth.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For added flavor, consider using toasted nuts or a mix of walnuts and pecans. If you prefer a less sweet cake, reduce the sugar by half a cup. You can substitute the crushed pineapple with applesauce for a different twist. Ensure you measure the flour accurately by spooning it into the measuring cup and leveling it off for the best texture.
Serving Suggestions
This Swedish Nut Pineapple Cake is delightful on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea, making it a perfect addition to brunch or a casual dessert. For a complete meal, consider serving it alongside American recipes like Chili And Cheese Rice Casserole.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and aluminum foil for up to 3 months. To reheat, simply warm individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Nut Pineapple Cake contains roughly 410 calories, with 9g protein, 86g carbohydrates, and 4g fat. It is a good source of iron (19% of the Daily Value), protein (18% of the Daily Value), and vitamin C (17% of the Daily Value). It also contributes 3g 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?
Yes, you can use fresh pineapple. Make sure to finely chop it and include some juice to maintain moisture. You may need to adjust the sugar since fresh pineapple can be less sweet than canned varieties.
Is this cake suitable for vegetarians?
Absolutely! This recipe is vegetarian-friendly as it contains no meat or animal by-products, making it a great option for those following a vegetarian diet.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center. It should come out clean or with just a few crumbs attached. If it comes out wet, give the cake a few more minutes in the oven.
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).