Swedish Nut Cake

Swedish Nut Cake

This Swedish Nut Cake is a wonderfully tender, moist sheet cake baked in a 9x13-inch pan. It's packed with sweet pineapple flavor and topped with a luscious cream cheese frosting and a generous sprinkle of crunchy nuts. The batter comes together quickly by hand, making it an easy yet impressive dessert for any occasion.

• Prep Time: 15 minutes

• Cook Time: 35 minutes

• Total Time: 50 minutes

• Servings: 12

• Calories: 545 kcal per serving
  

  Ingredients

  For the Cake:

  • 2 large eggs

  • 2 cups all-purpose flour

  • 2 cups granulated sugar

  • 1½ teaspoons baking soda

  • 1 teaspoon vanilla extract

  • ⅔ cup chopped nuts (walnuts or pecans work well)

  • 1 (20-ounce) can crushed pineapple (with all its juice, do not drain)

  For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened

  • ½ cup (1 stick) unsalted butter, softened

  • 2 cups powdered sugar

  • 2 teaspoons vanilla extract

  For the Topping:

  • ⅔ cup chopped nuts (walnuts or pecans)
    

    Instructions

    1. Preheat and Prep:
       Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish thoroughly to prevent sticking.

    2. Make the Batter:
       In a large mixing bowl, combine the eggs, flour, granulated sugar, baking soda, vanilla, ⅔ cup chopped nuts, and the entire can of crushed pineapple (including all the juice). Stir with a spatula or wooden spoon until just combined and no dry flour remains around the edges. The batter will be fairly wet—that’s exactly right.

    3. Bake:
       Pour the batter into the prepared pan and spread it evenly. Bake for 30 to 35 minutes, checking at the 30-minute mark. The cake is done when it is golden brown, springs back lightly to the touch, and a toothpick inserted in the center comes out clean.

    4. Cool Completely:
       Transfer the pan to a wire rack and let the cake cool completely before frosting. This step is crucial—if the cake is warm, the cream cheese frosting will melt and become runny.

    5. Prepare the Frosting:
       While the cake cools, make the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla, mixing on low speed at first to avoid a sugar cloud, then increase to high speed and beat until fluffy and spreadable.

    6. Frost and Finish:
       Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the remaining ⅔ cup of chopped nuts over the top. Cut into squares and serve.