Polish Chop Suey Cake
Polish Chop Suey Cake is a moist, flavorful dessert combining pineapple, pecans, and a tender cake base. Its sweet and nutty taste makes it a delightful treat for gatherings or family dinners, offering a moist texture with a hint of tropical pineapple flavor that appeals to all ages.
Ingredients
Instructions
- Combine flour, baking soda, sugar, eggs, chopped pecans, and crushed pineapple in a bowl and mix by hand until creamy.
- Pour the mixture into a greased and floured 9 x 13-inch pan.
- Bake in a preheated 350°F oven for 35 to 40 minutes until golden and a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. If you're out of pecans, walnuts or almonds make great substitutes. You can also add a teaspoon of vanilla extract for extra flavor. Ensure the pineapple is well-drained if you prefer a less moist cake. To enhance the sweetness, consider pairing it with a drizzle of chocolate sauce, complementing it with Brenda'S Quick Chocolate Fudge.
Serving Suggestions
This cake is delightful on its own, but you might serve it with a scoop of vanilla ice cream for a delicious dessert experience. It also pairs nicely with a side of fresh fruit or a light whipped cream. For a full meal, consider serving it alongside a salad, such as Green Beans With Cherry Tomatoes, to balance the sweetness.
Storage & Reheating
Store any 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, gently warm individual slices in the microwave for about 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Polish Chop Suey Cake contains roughly 371 calories, with 7g protein, 69g carbohydrates, and 9g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of protein and iron. It also contributes 3g of dietary fiber toward your daily target.
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 fresh pineapple instead of canned?
Yes, fresh pineapple can be used, but be sure to finely chop it and drain any excess juice to avoid adding too much moisture to the batter. This might slightly alter the texture, making it a bit denser compared to using canned crushed pineapple.
How do I know when the cake is done baking?
The cake is done when it is golden brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with foil during the last few minutes of baking to ensure even cooking.
Can I freeze this cake?
Yes, you can freeze the cake. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving.
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).