Chop Suey Cake
Chop Suey Cake is a moist, flavorful dessert featuring pineapple and nuts, with a tender cake base. Its sweet and nutty flavors make it a delightful treat perfect for family gatherings or potlucks. The combination of pineapple and nuts creates a unique texture and taste that appeals to many sweet tooths.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking pan.
- In a mixing bowl, combine flour, eggs, granulated sugar, baking soda, chopped nuts, and crushed pineapple until well blended.
- Pour the batter into the prepared pan.
- Bake for 35 to 45 minutes until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the flour before mixing. You can substitute the chopped nuts with raisins or chocolate chips for a different flavor profile. If you prefer a richer creaminess, replace oleo with unsalted butter. Ensure the cream cheese is softened for easier blending.
Serving Suggestions
Serve the Chop Suey Cake as a delightful dessert on its own or pair it with a scoop of vanilla ice cream for extra indulgence. It also makes a wonderful addition to potlucks or family gatherings. Consider serving it alongside Butterscotch Cornflake Cookies for a sweet variety.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds until warm. Alternatively, enjoy it cold as a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Chop Suey Cake contains roughly 234 calories, with 3g protein, 33g carbohydrates, and 6g fat. It is a good source of vitamin C (19% of the Daily Value). Note that it is relatively high in sodium, at 476mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It's recommended to use a mix of both for a lighter cake while still getting the nutritional benefits of whole wheat.
Is it possible to make this cake without eggs?
Absolutely! To make a vegan version, you can replace each egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Let it sit for about 5 minutes to thicken before adding it to the batter.
How can I enhance the flavor of the cake?
To boost the flavor, consider adding spices such as cinnamon or nutmeg to the batter. You could also incorporate a teaspoon of almond extract along with the vanilla for a unique twist that pairs beautifully with the pineapple.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).