Swedish Nut Cake

  • Yield 18 servings

Walnuts, almonds, and pecans top a creamy pineapple cake


"As a pastor's wife, I often was given extra good recipes. This one was given to me several years ago. I have used it many times, and I'm usually asked for the recipe. It is simple and an excellent cake to take to dinners."


2 cups sugar
2 cups flour
2 eggs
1/2 teaspoon baking soda
1 (20-ounce) can crushed pineapple (including juice)
1/2 cup chopped nuts
1 cup brown sugar
1/2 stick margarine, softened
1 (8-ounce) package cream cheese, softened
Nuts for topping


  1. Preheat oven to 350F.
  2. Mix sugar, flour, eggs, soda, pineapple and juice in a mixing bowl.
  3. Add 1/2 cup nuts and pour into a 12 x 9-inch greased baking pan.
  4. Bake 40 minutes.
  5. For frosting: Mix brown sugar, margarine, and cream cheese in a bowl. Spread on cake while it is hot. Sprinkle with nuts.

Tips From Our Test Kitchen: For the frosting, make sure the margarine and cream cheese are at room temperature for easier mixing. Use a mixture of chopped walnuts, almonds, and pecans for the crunch topping


Recipe by Helen Dickson, Plymouth, Ind.



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