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Chop Suey Cake


Beating Cream Cheesse Photo by Carroll Pellegrinelli

Beating Cream Cheese Photo

Photo by Carroll Pellegrinelli
This Chop Suey Cake reminds me either of my Tropical Carrot Cake without the carrots or a Hummingbird Cake without the bananas. It's put together like a quick bread without a mixer. You could use a mixer, but be sure to not over mix. I like using my stand mixer for the frosting.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: One 9x13 Cake


  • Cake:
  • 2 cups flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • one 20 can crushed pineapple, undrained
  • 1-1/2 cup chopped and lightly toasted nuts, divided
  • 1/2 cup coconut or raisins, optional
  • Frosting:
  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1/2 cup butter softened
  • 1 teaspoon vanilla


Preheat oven to 350 degrees F. Grease bottom only of 9x13 pan.

Combine flour, sugar, baking soda and salt with a wire whisk. Hand stir in eggs, undrained pineapple, 1 cup nuts and optional coconut. Mix until just combined.

Bake at 350 degrees for 35 to 40 minutes.

Remove cake from oven and cool for 10 minutes before frosting. While cake is cooling make frosting. Combine frosting ingredients either by hand or with a hand mixer until fluffy. Frost warm cake. Sprinkle with 1/2 cup nuts.

Store cooled cake in refrigerator.

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