Chop Suey Cake
"My Aunt sent me this recipe about 15 years ago from the Detroit Free Press. This cake is so-o-o-o-o delicious. Everytime I make this cake, someone always asks for the recipe. It's also easy to make."
photo by Jane from Ohio
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
20
ingredients
- 2 cups flour
- 1 cup sugar
- 2 eggs
- 2 teaspoons baking soda
- 1 (20 ounce) can crushed pineapple, undrained (I use the natural juice pineapple)
- 1 cup walnuts, chopped
- 1⁄2 cup grated coconut
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup butter, softened
- 2 cups confectioners' sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- chopped nuts, for garnish
directions
- In large bowl, do not use mixer, combine flour, sugar, eggs baking soda, pineapple and can juices, walnuts and coconut.
- Mix with a wooden spoon until thoroughly moistened and combined.
- Pour into greased 9x13 inch pan.
- Bake at 350 degrees for 30 to 40 minutes until brown on top.
- Remove from oven and place on wire rack.
- Mix cream cheese and butter together until well blended.
- Gradually add confectioners sugar, milk and vanilla.
- Spread icing on cake while cake is still warm.
- Top with chopped nuts.
- Cool cake completely and refrigerate until serving time.
- Store leftovers in the refregerator.
- Makes about 20 servings.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I learned how to make this cake when I was 17, from a friend. Back then it was a "secret recipe." I guess it's not-so-secret anymore. Delicious cake :o) -
My friend had baked this cake and brought it over, and I LOVED it. Decided to try it out, but i was really disappointed. The cake came out rubbery, difficult to cut. The frosting was great though. I followed the recipe to a T, dont know what went wrong! Maybe I'll give it a second shot since I know it can come out great. -
I have made this cake many times and I don't know what RNChef was talking about. This cake is very moist and yummy. RNChef should learn how to cook. You can make a cake without butter or oil & still have it moist. She should follow directions more closely. It's easier to make than a box cake. -
This cake was dry, bland even with the coconut and pineapple. Where is the butter or oil? I propably won't be baking this again. However the frosting was great.This is what saved this cake from the round file. -
I didn't have any nuts but I don't think it hurt the recipe at all. The cake is very easy to make and taste even better the second day.
see 3 more reviews
Tweaks
-
This cake was excellent. Wonderfull flavor and great texture. I tried to make it as low fat as possible. I substituted eggs with egg substitue and used low fat cream cheese and light butter. I will be making this again for sure. -
This cake is fantastic! It is so moist and the flavor is wonderful. I took it to work where it went over very well. Many said it reminded them of carrot cake except that it had great flavor without all the spices in a carrot cake. I made it with Splenda instead of the sugar in the cake and used pecans rather than walnuts as that is what I had. I used low-fat cream cheese for the frosting. Considering the pineapple, coconut and nuts in the cake, I think next time I will try substituting rum flavoring for the vanilla in the frosting. Thanks Jane for a great recipe!
RECIPE SUBMITTED BY
Jane from Ohio
United States
