Chop Suey Cake

By srumbel

This Chop Suey cake couldn’t be any easier to make – just stir everything together in a big bowl! And it’s interesting to me that this cake has no butter or oil in the batter. But the large can of crushed pineapple – with all of the juices added too – more than does the trick making this cake sweet and deliciously moist. A wonderful cream cheese butter cream icing tops this Chop Suey Cake. You’ll spread the icing on the cake while it is still warm from coming out of the oven – then sprinkle on some walnuts for garnish. The entire cake is chilled before eating – and I think the longer this Chop Suey Cake sits, the better it tastes! Enjoy!
from afamilyfeast.com

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
• 1/2 cup flaked coconut (sweetened)
• For the icing
• 1 8-ounce package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups confectioner’s sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/3 cup chopped walnuts, for garnish

Details

Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 350 degrees F.
Grease a 9x13-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.
Serves: 20 servings