Swedish Pineapple Dump Cake
A quick and easy fruit dump cake featuring pineapple and walnuts, perfect for casual gatherings or dessert lovers seeking a moist, flavorful treat with minimal effort.
Ingredients
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, beat eggs, sugar, and vanilla until well blended.
- Add chopped walnuts, crushed pineapple (with juice), flour, salt, and baking soda to the mixture and stir until combined.
- Pour the batter into a greased 9 x 13-inch metal pan.
- Bake for 30 to 40 minutes or until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider adding coconut flakes or swapping half the walnuts for pecans. If you're short on time, you can use a store-bought cake mix instead of flour and baking soda. Just mix it with the pineapple and eggs for a quicker version. This cake can also be made gluten-free by using a gluten-free flour blend.
Serving Suggestions
Serve this cake warm or at room temperature, topped with a scoop of vanilla ice cream or whipped cream for added indulgence. It pairs beautifully with a refreshing Springtime Lime Salad for a complete meal. For a coffee break, enjoy it alongside a cup of freshly brewed coffee or tea.
Storage & Reheating
To store leftovers, cover the cake with plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days. You can also freeze it for longer storage; just slice it first and wrap each piece individually. When ready to enjoy, thaw in the fridge overnight and reheat in the microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Pineapple Dump Cake contains roughly 1676 calories, with 34g protein, 147g carbohydrates, and 80g fat. It is an excellent source of protein (67% of the Daily Value), iron (58% of the Daily Value), and dietary fiber (46% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1495mg per serving (65% 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 for this recipe?
While you can use fresh pineapple, the texture and moisture content will differ. Make sure to finely chop the fresh pineapple and adjust the quantity to about 1.5 cups to match the moisture level of canned crushed pineapple. This will help maintain the cake's intended consistency.
Is it possible to make this cake vegan?
Yes, you can make a vegan version by replacing the eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. Additionally, ensure the sugar used is vegan-friendly, as some sugars are processed with animal products.
How can I make this cake more festive for a special occasion?
To elevate your Swedish Pineapple Dump Cake for celebrations, consider adding a drizzle of Ginger Mandarin Frosting on top after baking. You can also garnish with fresh fruit or edible flowers to enhance its visual appeal. A sprinkle of toasted coconut would also add a festive touch.
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).