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About the Recipe¨ There isn’t any question why this recipe was a winner. It is one of the easiest cakes to make, can be stirred together, doesn’t have any butter or oil, but is pineapple sweet and moist. The cake is very dense, like a carrot cake, with lots of pineapples, nuts, and coconut. The warm frosting seems to melt into the cake, leaving a dessert that just get even better with age.
Recipe shared by: In 1981, Tom G. a 5th grader, shared this recipe because he thought it really would be a winner and it was.
Internet research indicated that the recipe was from 40s and was very popular in local circles at that time.
About the History of Chop Suey Cake:
No one really knows how this recipe found its way into church cookbooks, local sharing, school baking contests. Perhaps it has its name because all the ingredients were mixed up and placed in one pan like chop suey.
Cook’s Note: I added 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and 1/4 teaspoon salt to the cake recipe when I baked it. I did put everything in one bowl and mix, but I think that I would first combine all the dry ingredients for an easier mix.
To Serve: Cool cake completely; then refrigerate until ready to serve. Store any leftovers in the refrigerator.
Serves: about 20 slices
pdf for Copy of Recipe – Chop Suey Cake
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