Swedish Nut Cake

  • Yield: 18 servings

"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."


2cups sugar
2cups flour
2 eggs
1/2teaspoon baking soda
1 (20-ounce) can crushed pineapple (including juice)
1/2cup chopped nuts
1cup brown sugar
1/2stick 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.

Nutritional Info *per serving

  • Glycemic Load 15
  • Calories 300
  • Fat 10g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 3g
  • Cholesterol 35mg
  • Sodium 110mg
  • Potassium 110mg
  • Carbohydrate 51g
  • Fiber 1g
  • Sugars 39g
  • Protein 4g
  • Trans Fat 0.5g
  • Vitamin A 6%
  • Vitamin C 6%
  • Calcium 4%
  • Iron 6%