Swedish Nut Cake

Moist pineapple nut cake is baked in a 9x13-inch pan, cooled, and spread with tangy cream cheese frosting and more chopped nuts.

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Prep Time 10

Cook Time 33

Total Time 43

Course Dessert

Cuisine American, Scandinavian

Servings slices

Calories 529 kcal

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

For a nut-free version, simply omit the chopped nuts from both the batter and topping.

Nutrition