Chop Suey Cake

15 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Deborah Westbrook
Recipe by  Deborah Westbrook

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

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  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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Reviews (15)

Rate This Recipe


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.

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Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet



previous recipe:

Swedish Nut Cake


next recipe:

Easy Pineapple Cake