Chop Suey Cake


"An easy cake to make from scratch. Pineapple cinnamon and nuts team up for a winning combination. "


55 m servings 175 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, mix together the flour, sugar, baking soda and cinnamon. Add the eggs, pineapple and nuts, mix until well blended. Pour into the prepared pan.
  3. Bake for 45 minutes in the preheated oven, until a toothpick inserted comes out clean. In a small bowl, stir together the confectioners sugar and milk until smooth, spread over cooled cake.
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  1. 19 Ratings


A very moist and sweet cake! I made it for a dinner party where I served chicken stirfry and fried rice. I will look forward to making this again!

great,easy cake! For a sweeter cake, I made a cream cheese frosting instead of the confectioner sugar and milk

This recipe is almost the same as the Swedish Nut Cake, except the frosting.

Good & moist, the pineapple & walnut make for an interesting texture. I'll make again for a fun, different dessert to accompany an asian meal.

This is one of the easiest cakes to make that is moist and similar to homemade carrot cake, maybe even better! It tastes just as good without cinnamon. I know because I forgot to add it. Yet,...

this one was bland to me. I think it needs a pinch of salt or something to balance out the flavor.

This is a reasonably moist cake, very similar in both texture and taste to carrot cakes. I will consider making it next time when I want some variation.

A moist and sweet cake! Loved it!

A moist and nutritious cake.