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Chop Suey Cake

4.9 ★★★★★ | Chop Suey Cake - An easy, vintage recipe made with crushed pineapple and walnuts, topped with cream cheese icing.

Chop Suey Cake - An easy, vintage recipe made with crushed pineapple and walnuts, topped with cream cheese icing.



Chop Suey Cake , .


4,9 ★★★★★ | Chop Suey Cake - An easy, vintage recipe made with crushed pineapple and walnuts, topped with cream cheese icing.

Total Time: 50 Minutes, Servings: 20 Servings



Ingredients :
  • Shortening, for greasing the pan
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons baking soda
  • 1 20-ounce can crushed pineapple in natural juice, undrained
  • 1 cup walnuts, coarsely chopped
  • ½ cup flaked coconut (sweetened)
  • For the icing
  • 1 8-ounce package cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups confectioner’s sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped walnuts, for garnish



Instructions :
  • Preheat oven to 350 degrees F.
  • Grease a 9×13-inch baking pan with the shortening. Set aside.
  • In a very large mixing bowl, with a wooden spoon, stir together flour, sugar, eggs, baking soda, pineapple and juices, walnuts and coconut. (Do not use an electric mixer.) Stir until completely combined.
  • Pour batter into the prepared baking pan, then bake for 30-35 minutes until golden brown on top.
  • Remove baking pan from the oven and place on a wire rack to cool.
  • While the cake is cooling, mix softened cream cheese and butter together with a mixer until well blended.
  • Gradually add confectioner’s sugar, milk and vanilla mixing until well blended.
  • Using an offset spatula, spread the icing on the cake while it is still warm. Sprinkle the chopped nuts over the top of the icing.
  • Cool cake completely, then refrigerate until you are ready to serve. Store any leftovers in the refrigerator.



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Comment 219 / Based On 219 Total User

Rated 4,9 / Based On 219 Customer Reviews

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