Swedish Nut Cake is a moist, rich, and flavorful dessert that’s simple to prepare and always a crowd-pleaser. Made with crushed pineapple, chopped pecans, and a smooth cream cheese frosting, this cake balances sweet, tangy, and nutty tastes for a delightful finish to any meal.
Its tender crumb, tropical fruit notes, and crunchy pecans make it a versatile choice for holidays, potlucks, or a simple weeknight dessert. The recipe is straightforward and forgiving, so even beginner bakers can achieve excellent results.
Kitchen Equipment Needed
- Mixing bowls
- 9×13-inch baking dish
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
Ingredients Overview
- Crushed Pineapple: Adds natural sweetness and moisture for a soft, tender cake.
- Chopped Pecans: Contribute a pleasant crunch and nutty depth.
- All-Purpose Flour: Forms the cake’s structure for a reliable crumb.
- Cream Cheese Frosting: A creamy, slightly tangy topping that complements the cake’s sweetness.
- Eggs and Sugar: Provide structure, moisture, and balance for a perfect texture.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple, undrained
- 1 cup chopped pecans
For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional for garnish)
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
2. Mix the Cake Batter
- In a large bowl, whisk together the flour, granulated sugar, and baking soda. Add the eggs, vanilla extract, and the undrained crushed pineapple. Stir until the ingredients are evenly combined. Fold in the chopped pecans gently to distribute them without overmixing.
3. Bake the Cake
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cake to cool completely in the pan before frosting.
4. Prepare the Frosting
- Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is silky and well combined. Adjust sweetness to taste, if needed.
5. Frost the Cake
- Spread the cream cheese frosting evenly over the cooled cake. Sprinkle additional chopped pecans on top, if desired, for added texture and presentation.
6. Serve and Store
- Cut into squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 4 days to keep the frosting fresh.
Recipe Tips
- Use Fresh Pecans: Toasting pecans briefly in a dry skillet enhances their aroma and crunch—cool them before folding into the batter.
- Room Temperature Ingredients: Bring cream cheese and butter to room temperature for a smooth, lump-free frosting.
- Don’t Overmix: Combine the batter until just blended to maintain a light, tender texture.
- Check Doneness: Oven temperatures vary—start checking the cake around 30 minutes and use a toothpick to confirm.
- Storage: Keep the cake refrigerated because of the cream cheese frosting; it stays fresh for up to 4 days.
What to Serve With This Recipe
- Fresh Fruit: Sliced strawberries, pineapple, or mixed berries highlight the cake’s tropical notes.
- Coffee or Tea: A hot cup of coffee or a mild tea pairs nicely with the cake’s richness.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds extra indulgence without overpowering the frosting.
Frequently Asked Questions
Can I use a different type of nut?
Yes. Walnuts or slivered almonds work well if you prefer a different flavor or texture.
Can I make this cake ahead of time?
Absolutely. The flavors often improve after resting overnight. Keep it refrigerated until you serve.
Can I skip the frosting?
Yes. The cake is moist and flavorful on its own, but the cream cheese frosting adds a complementary tang and creaminess many enjoy.
Serving Suggestions
- Serve at room temperature for the best flavor and texture.
- Garnish with fresh pineapple slices, a few pecan halves, or a light sprinkle of shredded coconut for a tropical touch.
Swedish Nut Cake is a reliable, easy-to-make dessert that combines moist cake, crunchy nuts, and a luscious cream cheese frosting for a memorable treat. Whether you’re baking for a celebration or a casual dessert, this cake delivers comforting flavors and a pleasing texture every time.
Swedish Nut Cake
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can 20 ounces crushed pineapple, undrained
- 1 cup chopped pecans
- For the Frosting:
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans optional for garnish
Method
-
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
-
In a large mixing bowl, combine the flour, sugar, and baking soda. Add the eggs, vanilla extract, and undrained crushed pineapple. Mix until well combined, then fold in the chopped pecans.
-
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
-
To make the frosting, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, mixing until creamy and spreadable.
-
Spread the frosting over the cooled cake and sprinkle with additional chopped pecans if desired. Slice into squares to serve and refrigerate leftovers.