Swedish Pineapple Cake
Swedish Pineapple Cake is a moist, flavorful dessert featuring crushed pineapple and a nutty crust. Its sweet and tangy profile makes it a delightful treat for any occasion. With simple ingredients and easy preparation, it's perfect for family gatherings or casual get-togethers.
Ingredients
Instructions
- Mix sugar, crushed pineapple with juice, soda, and vanilla by hand in a bowl.
- Add flour, salt, and chopped nuts; mix until well combined.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 30 minutes until golden brown.
Tips & Substitutions
For a lighter version of this cake, consider reducing the sugar to 1.5 cups or using a sugar substitute. If you prefer a nut-free option, you can omit the chopped nuts or replace them with shredded coconut for added texture. Ensure to mix the batter gently to keep it fluffy. For a twist, add a teaspoon of almond extract alongside the vanilla.
Serving Suggestions
Serve the Swedish Pineapple Cake warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a side of Tropical Salad for a refreshing contrast. Enjoy it as a delightful dessert after a meal or as a sweet treat for afternoon tea.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, where it can last up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or in the oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Pineapple Cake contains roughly 565 calories, with 6g protein, 57g carbohydrates, and 18g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 886mg per serving (39% 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! Just make sure to crush it and retain some juice to mimic the moisture from canned pineapple. This adds a fresher taste to the cake, but keep in mind the consistency may vary slightly.
What kind of nuts work best in this recipe?
Chopped walnuts and pecans are excellent choices for this cake, adding a nice crunch and flavor. If you have allergies or prefer a different texture, you can also use sunflower seeds or omit the nuts entirely.
Can I make this cake ahead of time?
Absolutely! This cake stores well, making it perfect for preparing in advance. You can bake it a day or two ahead and keep it covered at room temperature. Just add any toppings like whipped cream just before serving for the best 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).