Swedish Nut Cake
A moist, retro cake studded with crushed pineapple and chopped nuts, mixed by hand and topped with rich cream cheese frosting and more nuts. A nostalgic, easy potluck dessert with a soft, tender crumb.
Equipment
- 9x13-inch Baking Dish
- Mixing Bowls
- Electric mixer (for frosting)
Ingredients
Cake
- 2 large eggs
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 tsp baking soda
- 1 tsp vanilla extract
- 2/3 cup chopped nuts pecans or walnuts
- 1 (20 oz) can crushed pineapple with juice, not drained
Frosting
- 8 oz cream cheese softened
- 1 stick butter 1/2 cup, softened
- 2 cups powdered sugar
- 2 tsp vanilla extract for the frosting
Topping
- 2/3 cup chopped nuts for topping
Instructions
- Preheat: Preheat the oven to 350°F.
- Mix and Bake: Mix the cake batter ingredients together by hand and pour into a 9x13-inch baking dish. Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Make the Frosting: While the cake cools, beat together the butter and cream cheese. Add the powdered sugar and vanilla, and beat until smooth.
- Frost and Top: Spread the frosting over the cooled cake and top with the chopped nuts. Serve and enjoy.
Notes
Use the full can of crushed pineapple with its juice, don't drain it, essential to the cake's texture and rise. Let the cake cool completely before frosting so it doesn't melt or slide. Mix the batter just until combined by hand. Use fresh, good-quality nuts for the best flavor. Add a few tablespoons of crushed pineapple to the frosting for extra pineapple flavor. Toast the nuts for deeper flavor if time allows. Keeps 5 days refrigerated (frosting needs refrigeration); freeze the unfrosted cake up to 3 months.