Swedish Pineapple Cake Recipe Is the Moistest Cake Ever by Donna John

Cakes/Cupcakes Desserts
2 months ago

Swedish Pineapple Cake Recipe Is the Moistest Cake Ever

Not sure why this cake is Swedish, but one thing's for sure, it is beyond delicious. If you take this moist Swedish pineapple cake recipe to a family get-together or potluck, be sure to print out a few copies of the recipe because requests are guaranteed. This is a wonderful dessert recipe to suit any occasion. And it really is the moistest cake you'll ever put in your mouth. 

To make this moist Swedish pineapple cake recipe you will need flour, granulated sugar, eggs, vanilla extract, baking soda, salt, pecans, a can of crushed pineapple, cream cheese, butter and powdered sugar. The batter ingredients bake in a 13x9-inch cake pan, then the baked cake is topped with a sweet homemade cream cheese frosting.

Serve this easy homemade pineapple cake for dessert or anytime with a cup of tea or coffee. This is one cake recipe you will make over and over again. 

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Cuisine: American
Prep Time: 10 minutes 
Cook Time: 35 minutes
Total Time: 45 minutes

Servings: 12

Ingredients

Frosting

  • 1 package (8 ounces) cream cheese, softened
  • 1 stick (1/2 cup) butter, softened
  • 1 box (16 ounces) powdered sugar
  • chopped pecans, for garnish

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Recipe Notes

  • You could use self-rising flour, which will make the cake more cake-like and a little taller. I've made it both ways and prefer all-purpose flour, though both are delicious.
  • Store any leftover cake in an airtight container to keep it moist.

Here's how to make it:

  1. Combine all the cake ingredients in a bowl. Beat until fully incorporated.
  2. Pour batter into a 13x9-inch baking pan. Bake in a preheated 350-degree F oven for about 30 to 35 minutes.
  3. While cake is baking, make the frosting by beating the cream cheese and butter together. Add the sugar and mix until creamy. Spread over warm cake when it comes out of the oven. Sprinkle with chopped nuts. Cool.

Nutrition Facts Per Serving

Calories: 465

Total Fat: 20.1g

Saturated Fat: 10g

Cholesterol: 103mg

Sodium: 241mg

Total Carbohydrate: 62.9g

Dietary Fiber: 1.2g

Total Sugars: 45.7g

Protein: 6.4g

Vitamin D: 6mcg

Calcium: 34mg

Iron: 2mg

Potassium: 105mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
A few Swedish pineapple cake recipes call for self-rising flour. You can use it, but your cake will be taller and more "cake-like." I've made it this way, but prefer all-purpose because it's much moister. I made this Sunday for company and there's one tiny piece left that I plan to enjoy tonight (not sharing!). :-)
Elisa Schmitz
OMG this looks soooo good! I love your recipes, Donna John . Thank you for the easy directions and photos. They make me believe I can do it!
msbytemeee
This pineapple cake sounds delicious. Almost like a carrot cake minus the carrots ! I wonder what effect using a can of frosting instead of from scratch would have on consistency? Guess the best way to find out would be to try it. Thanks for recipe!
Donna John
You could use a can of cream cheese frosting. BUT, the homemade frosting is SO good. It's worth making. msbytemeee
Heather McDonald
Souuns delish Do you mean to use whole can of pineapple including juice or just pineapple straight from tin without draining . Thanks
Donna John
Whole can of pineapple with juice.
Mary Lowe
This sounds very good. Would like to comment to "msbytemeee" question about using canned frosting. Believe me, I have been baking for most of my 79yrs and there is no comparison between canned and homemade frosting. If you want to do your cake justice, take the extra time and make your own frosting.
msbytemeee
Thanks for your comments. Will make my own frosting for sure. Drop by in a few hours and we can enjoy some with tea.
Donna John
Would love to! :-)
Donna John
I agree! Nothing like homemade frosting.
Brian McTarsney
My mom made this cake in my youth. But we called it swedish nut cake. One of my favs
Bill Heleine
This sounds delicious! Definitely will be making this soon!
Donna John
So glad! Hope you like it. It's one of my all-time favorites. Has it for the first time over 25 years ago at a family holiday party. Tracked down the aunt that made it and got her recipe. She has passed, so it's even more special now.
1pelican
Instead of nuts on top, would coconut taste good on this cake?
Donna John
Yes! That would be delicious.
Bill Heleine
I just finished the cake and it is cooling! I can't wait to try it later today! I did a few things differently. I added a 1/3 cup of Coconut and poked some holes in the warm cake before frosting it so the frosting would melt in the cake.
Donna John
You are going to love this cake! Love the addition of coconut and poking holes is so smart! Let us know what you think. Enjoy!
Bill Heleine
I couldn't wait any longer LOL! This cake is DELICIOUS!!
Donna John
Woop! So glad you are enjoying it! It's one of my favorites (my mother-in-law actually asked me for the recipe!). :-) I am working on your meatloaf recipe right now. I am loving all the recipes you are submitting.
Sorcha
Is this recipe a joke? After buying all the ingredients, it’s going in the garbage. 35 minutes and the center was still soup. 45 minute and the center was still not done but the outside was over cooking. Thought, maybe it’s like brownies. Nope. Put the icing on and it sunk in the middle and pushed all the uncooked goop up on the sides.
Donna John
I have made recipe literally hundreds of times. It comes out perfect every single time. I am sorry that something happened along the way to make your cake fail. Maybe your oven wasn't hot enough? I assure you it was not the recipe. So sorry that this happened to you, though.
Bill Heleine
Well Donna I made this cake again yesterday. Not only did it come out perfect again but it's half GONE!! That should tell you something! LOL!

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