Swedish Pineapple Cake Recipes

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SWEDISH NUT CAKE



Swedish Nut Cake image

This quick and easy recipe makes a delicious nut and pineapple-filled cake with cream cheese frosting.

Provided by LMFARM

Categories     World Cuisine Recipes     European     Scandinavian

Yield 24

Number Of Ingredients 12

2 cups white sugar
2 cups all-purpose flour
2 eggs
½ cup chopped walnuts
2 teaspoons baking soda
2 teaspoons vanilla extract
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
1 ¾ cups confectioners' sugar
½ cup chopped walnuts
½ cup butter
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  • In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan.
  • Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.
  • For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.

Nutrition Facts : Calories 256.3 calories, Carbohydrate 38 g, Cholesterol 35.9 mg, Fat 10.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 166.3 mg, Sugar 28.9 g

MARGARET'S SWEDISH PINEAPPLE CAKE



Margaret's Swedish Pineapple Cake image

I got this recipe from a co-worker many years ago. It sounds like a lot of steps, but it's very easy to make. The pineapple really keeps the cake moist and the frosting is a classic cream-cheese frosting.

Provided by Mary K. W.

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 13

2 cups sugar
2 cups flour, unsifted
1 (20 ounce) can crushed pineapple, undrained
1/2 cup pecans, chopped
2 eggs
4 tablespoons butter
1 teaspoon baking soda
1 teaspoon vanilla
1 (8 ounce) package cream cheese, softened
8 tablespoons butter, room temperature
1 teaspoon vanilla
2 cups confectioners' sugar
2/3 cup pecans, chopped

Steps:

  • Preheat oven to 350.
  • Grease and dust with flour 9 x 13 cake pan.
  • Combine butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.
  • Add pineapple, baking soda and 1 teaspoons vanilla, and 1/2 cup chopped pecans, then stir in flour.
  • Pour batter into prepared cake pan and bake for 45 to 50 minutes or until toothpick inserted comes out clean.
  • After cake has cooled completely, combine remaining ingredients for frosting, beating until smooth. Make sure cake is cool before frosting.

Nutrition Facts : Calories 424.7, Fat 20.1, SaturatedFat 9.3, Cholesterol 64.9, Sodium 191.6, Carbohydrate 59, Fiber 1.5, Sugar 45.3, Protein 4.4

PRINSESSTåRTA (SWEDISH PRINCESS CAKE)



Prinsesstårta (Swedish Princess Cake) image

Flavored with a creamy vanilla pastry cream, bright raspberries, and an almondy marzipan, this beautiful layered sponge cake is not for the faint of heart! However, the end result is amazing, and this cake would be excellent at a dinner party, birthday party, holiday celebration, or any special occasion.

Provided by annatheo

Time 5h20m

Yield 12

Number Of Ingredients 20

½ cup white sugar
3 tablespoons cornstarch
2 cups whole milk
4 large egg yolks
4 tablespoons cold salted butter, cubed
1 teaspoon vanilla extract
baking spray
4 large eggs
4 large egg yolks
1 ¼ cups white sugar
2 ¼ cups bleached cake flour, sifted
6 tablespoons salted butter, melted
2 teaspoons vanilla extract
1 cup raspberry jam, warmed
2 cups heavy cream
¼ cup powdered sugar
14 ounces marzipan
2 to 3 drops green gel food dye
1 tablespoon sifted powdered sugar, or to taste
1 cup fresh raspberries, or more to taste

Steps:

  • Prepare pastry cream: whisk sugar and cornstarch together in a medium saucepan. Gradually whisk in milk and egg yolks until combined. Turn to medium heat and cook, stirring constantly, until mixture thickens, 5 to 7 minutes.
  • Remove from heat and whisk in cold butter and vanilla until smooth. Strain through a fine mesh sieve into a large bowl. Place a piece of plastic wrap directly on top of custard and refrigerate until cold, about 3 hours or up to 24 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Coat two 8-inch round cake pans with baking spray and line the bottom of each pan with parchment paper.
  • Bring a medium saucepan filled with 1 inch of water to a simmer over medium heat.
  • Combine eggs, egg yolks, and sugar in the bowl of a stand mixer. Set the mixing bowl over the pot of simmering water. Cook, whisking constantly, until a thermometer reaches 110 degrees F (43 degrees C), 5 to 6 minutes.
  • Return bowl to the stand mixer. Beat with a whisk attachment on high speed until mixture is pale yellow and has tripled in volume, about 3 minutes. Fold in flour until just combined. Fold in melted butter and vanilla until combined. Divide batter evenly between the prepared pans.
  • Bake in the preheated oven until golden brown and a wooden pick inserted in center comes out clean, 20 to 22 minutes. Let cool in pan 10 minutes. Invert onto a wire rack and let cool completely, about 1 hour. Use a long, serrated knife to split each cake layer in half horizontally. Set cake aside until pastry cream is ready to use.
  • Assemble cake: spread the cut side of each cake layer with warm raspberry jam. Place one cake layer, jam-side up, on a cake plate. Spread 1/2 cup pastry cream over cake. Repeat process with two more cake layers, ending with remaining cake layer on top, jam-side down. Place a 4-inch wooden skewer through the middle of the cake to hold layers in place. Reserve remaining remaining pastry cream for another use.
  • Beat heavy cream and 1/4 cup powdered sugar at medium-high speed with an electric mixer in a large bowl until stiff peaks form. Spread a thin layer of whipped cream around side of cake. Mound remaining whipped cream on top of cake, spreading to create a smooth dome.
  • Knead together marzipan and gel food dye until color is evenly distributed. Roll out marzipan in between 2 sheets of parchment paper, to a 15-inch circle; gently remove top piece of parchment paper. Invert marzipan and drape over cake; gently remove remaining parchment paper. Gently press marzipan down over cake, starting at the top of cake and working your way down to create a smooth dome. Cut away any excess and tuck ends of marzipan under cake.
  • Dust top of cake with sifted powdered sugar. Garnish with fresh raspberries.

Nutrition Facts : Calories 749.8 calories, Carbohydrate 98.2 g, Cholesterol 282.4 mg, Fat 36.5 g, Fiber 2.8 g, Protein 10.8 g, SaturatedFat 17.6 g, Sodium 133 mg, Sugar 70 g

SWEDISH PINEAPPLE CAKE



Swedish Pineapple Cake image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 11

Cake:
2 cups self rising flour
2 cups sugar
2 eggs
2 tsp baking soda
1 can (20 oz.) crushed pineapple, do not drain
Icing:
1 stick butter
1 pkg (8 oz.) cream cheese
2 cups powdered sugar
1 tsp vanilla

Steps:

  • Add all cake ingredients into large bowl; Stir by HAND.
  • Put into a 9 x 13 ungreased pan. Bake 35 min. at 350 degrees F.
  • For the icing cream together butter and cream cheese, add powdered sugar and vanilla and mix well. Spread icing over HOT cake and cool before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SWEDISH PINEAPPLE CAKE



swedish pineapple cake image

back in april of 1990 my mom gave birth to my little brother, i was 10 at the time and our neighbor made beans and cornbread and fried taters and this delicious cake,it's a big hit in our family

Provided by keesha dickenson @welderswifeandmomof2

Categories     Cakes

Number Of Ingredients 10

2 cup(s) regular granulated sugar
20 ounce(s) crushed pineapple with juice
1 teaspoon(s) baking soda
1 teaspoon(s) vanilla
2 cup(s) all purpose flour
1/2 cup(s) pecan pieces
8 ounce(s) cream cheese, room temperature
1/2 cup(s) butter
3/4 cup(s) regular granulated sugar
1 cup(s) pecan pieces

Steps:

  • take all the ingredients except the 8 oz cream cheese and 1/2 cup butter and 3/4 cup sugar and 1 cup pecans and mix in order and pour into an ungreased unfloured cake pan and bake at 350 for 30 minutes
  • take the cream cheese,butter,1 cup pecans and 3/4 sugar and mix well and spread onto cooled cake

SWEDISH PINEAPPLE CAKE



Swedish Pineapple Cake image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 12

2 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoons vanilla
1 units eggs
1 cans pineapple
1 units icing
1 sticks butter
1 packages cream cheese
1 teaspoons vanilla
1 packages powdered sugar
1 units pecans

Steps:

  • Mix sugar, flour, baking soda, vanilla, egg and crushed pineapple well.
  • Bake in ungreased pan at 350 degrees for approx. 35 min. until golden brown and firm in the middle of the cake. Let cool.
  • Icing
  • Mix softened butter, 8 oz. of cream cheese, vanilla and powdered sugar with mixer until you get the consistency you want. Spread on cooled cake. Sprinkle with chopped pecans.
  • Refrigerate cake and take out of the refrigerator about an hour before you serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SWEDISH PINEAPPLE CAKE



Swedish Pineapple Cake image

My daughter Becky received this great cookbook from our friend, Mary Johnson. This was the first recipe she made out of it... and it was definite hit!

Provided by Elin Criswell @TheCountrySoaper

Categories     Cakes

Number Of Ingredients 9

2 cup(s) flour
2 cup(s) sugar
1 can(s) crushed pineapple with juice (20 oz. can)
1 teaspoon(s) baking soda
1 teaspoon(s) vanilla
1/2 cup(s) chopped pecans
1 stick(s) margarine, melted
8 ounce(s) cream cheese, softened
2 cup(s) powdered sugar

Steps:

  • In a mixing bowl, combine first six ingredients, mix well.
  • Spray a 13" x 9" pan with vegetable spray. Pour batter into pan and bake in a preheated oven at 350 degrees for about 40 minutes or until done.
  • For frosting, in a mixing bowl combine melted margarine, softened cream cheese and powdered sugar. Mix well then spread frosting over warm cake.

OLD-FASHIONED FRESH FRUIT CAKE (SWEDISH)



Old-Fashioned Fresh Fruit Cake (Swedish) image

I've had this recipe for many years but didn't come around to trying it until last summer and it became my favourite cake with fruit. I used peaches that time. It is made in a old-fashioned way with a sugar sprinkled top. It makes a moist but not heavy cake. Hope you will enjoy it!

Provided by MarieFromSweden

Categories     Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 10

2 eggs
1 cup sugar
150 ml buttermilk
100 g butter
200 g all-purpose flour (or just under 1 cup)
3 teaspoons baking powder
1 teaspoon vanilla powder or 1 teaspoon vanilla essence
1 -2 pears or 1 -2 apple, cut in slices and tossed in
sugar
cinnamon

Steps:

  • Preheat oven to 175°C (or 350°F).
  • Butter and flour a spring form pan.
  • Cover the bottom with baking parchment and clip on the ring.
  • Sift together flour, baking powder and vanilla into a bowl and set aside.
  • Slice the fruit of your choice and toss in a mixture of sugar and cinnamon and set aside.
  • Cream eggs and sugar until yellow and fluffy.
  • Put buttermilk and butter in a saucepan and bring to a boil.
  • Take it of the heat.
  • Pour the liquid into the egg batter and blend together.
  • Stir in the flour mixture to the batter, carefully.
  • Pour a little batter in the bottom of the pan just to coat it.
  • Arrange the fruit slices to coat the bottom of the pan.
  • Pour in the remaining batter.
  • Sprinkle the top with a thin coating of sugar.
  • Bake for about 50 minutes try with a stick to see if it comes out clean.
  • Let it cool slightly and run a knife around the edges; open the ring and let cool completely.
  • Enjoy as is or with ice cream!

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