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You know those recipes that don’t look like much at first glance, but then you try them—and suddenly, you’re texting your sister for the recipe and wondering how you ever lived without it?
Yeah. This is one of those.
The first time I had this Swedish Nut Cake, it was at a church potluck back in the early ‘90s—served in a disposable foil pan with a plastic knife and no name card. Someone’s grandma made it (they always know what they’re doing), and I swear, people were lined up for seconds before I’d finished my first bite. Soft, sweet, nutty, with just the right amount of tang from the cream cheese frosting. It didn’t need sprinkles or layers or a fancy plate. It just was.
And honestly? It still is.
Why You’ll Keep Coming Back to This One
Let’s not overthink it. Here’s why you’ll love this cake:
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No mixer needed for the cake — Just a spoon and a big bowl
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It’s moist. Like… really moist — Thanks to that can of pineapple (juice and all)
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The frosting is pure cream cheese heaven — Tangy, sweet, and lush
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It tastes even better the next day — I don’t know why, it just does
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People lose their minds over it — I’m serious. Be ready for recipe requests
Ingredients (Plus a Few Notes from Yours Truly)
For the Cake:
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2 eggs — I usually forget to let them come to room temp. It’s fine.
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2 cups all-purpose flour
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2 cups sugar — Yep, two whole cups. Don’t flinch. It works.
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1½ tsp baking soda
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1 tsp vanilla extract — I pour it right over the bowl, no measuring. Rebel.
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2/3 cup chopped nuts — Pecans are what I usually use. Walnuts work too. Use what you’ve got.
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1 (20 oz) can crushed pineapple — With the juice. Don’t drain it. That’s where the magic lives.
For the Frosting:
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8 oz cream cheese, softened — Full-fat, because… frosting.
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1 stick (½ cup) butter, softened
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2 cups powdered sugar
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2 tsp vanilla — Again, just splash it in. Nobody’s judging.
For the Topping:
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More chopped nuts — Because texture! And it looks kinda pretty.
Let’s Bake This Baby
1. Preheat the Oven
Set it to 350°F. Spray a 9×13 baking dish or butter it up good.
2. Mix the Cake Batter
Grab a big bowl. Dump in everything for the cake. Just all of it—eggs, flour, sugar, soda, vanilla, nuts, pineapple (juice and all). Stir it up by hand until it looks like… well, batter. It’ll be thick and lumpy. That’s fine.
If it smells good already, you’re doing it right.
3. Bake
Pour the batter into your dish. Spread it out evenly-ish. Bake for 30–35 minutes, or until a toothpick comes out clean. Your house will smell like something good’s about to happen.
4. Cool
Let the cake cool. I know. It’s hard. Go fold some towels or call your cousin. The frosting will melt if you rush this part.
5. Make the Frosting
In another bowl, beat the cream cheese and butter until creamy. Add powdered sugar and vanilla, and beat until smooth. Try not to eat it with a spoon.
6. Frost That Cake
Once the cake is fully cool, slather on the frosting. Go edge to edge. Then sprinkle the top with more chopped nuts. That’s it. That’s the whole deal.
Wanna Mix It Up? Here’s Some Ideas
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Add shredded coconut to the batter — ½ cup turns this into something almost tropical.
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Toss in a pinch of cinnamon or nutmeg — Makes it feel a little more fall-ish.
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Make it cupcakes — Bake in muffin tins, 18–22 minutes. Great for parties or pretending you’re fancy.
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Go nut-free — You absolutely can. Still delicious.
Storing & Reheating Tips (For When You Don’t Eat It All Immediately)
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Store covered in the fridge — It’ll keep for 4–5 days, easy.
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Want it warm again? Microwave a slice for 15 seconds. The frosting gets all gooey and perfect.
Some folks even freeze individual slices, though around here, leftovers are more of a myth than a reality.
Alright, That’s All I’ve Got (For Now)
If you’re still reading, first of all—bless you. And second, I really hope you give this humble little cake a shot. It doesn’t scream for attention, but once you taste it… you’ll understand. It’s comfort. It’s nostalgia. It’s “come over for coffee” in cake form.
If you make it, let me know how it turned out! I love hearing your stories — especially the ones where someone eats three pieces and asks for the recipe. Been there.
Stay sweet,
Swedish Nut Cake
Ingredients
- 2 eggs
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 2/3 cup nuts, chopped
- 1 20 oz can crushed pineapple, with juice
- 8 oz cream cheese, softened
- 1 stick (1/2 cup) butter, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract (for frosting)
- 2/3 cup nuts, chopped (for topping)
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a large bowl, mix together eggs, flour, sugar, baking soda, vanilla, chopped nuts, and crushed pineapple (with juice) until well combined.
- Pour the batter into the prepared dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- For the frosting, beat together the butter and cream cheese until smooth. Add powdered sugar and vanilla extract and beat until creamy.
- Spread frosting over cooled cake and sprinkle with additional chopped nuts.
- Slice and serve. Enjoy!
Notes