Can I Make A Chop Suey Cake In A Glass Pan

This post may incorporate affiliate links. Please read our disclosure policy.

Chop Suey Cake - An easy, vintage recipe made with crushed pineapple and walnuts, topped with cream cheese icing.

If y'all're a regular reader hither at A Family Banquet, and so you already know that Jack and I both have a soft spot in our hearts for vintage family recipes.

In this instance, seeing the recipe carte for this Chop Suey Block in my mom's old recipe box sparked a long-forgotten retentivity from my childhood – and I accept a feeling all of y'all will dearest this recipe too!

Chop Suey Cake - An easy, vintage recipe made with crushed pineapple and walnuts, topped with cream cheese icing.

I don't know exactly why this delicious cake is chosen "Chop Suey Block." If it's like our American Chop Suey recipe – then perchance this cake got its proper noun from being made with a mixed bag of ingredients: crushed canned pineapple, walnuts and coconut.

Looking online, I also saw this recipe referred to as Polish Chop Suey Cake (although I'thousand not sure why it would exist considered a Polish recipe…) and Church Lady Block – dating back to the 1940'south – so I suspect this cake has fabricated an appearance at many church functions!

Chop Suey Cake - An easy, vintage recipe made with crushed pineapple and walnuts, topped with cream cheese icing.

This Chop Suey cake couldn't be any easier to make – just stir everything together in a large bowl! And it's interesting to me that this cake has no butter or oil in the batter. But the large can of crushed pineapple – with all of the juices added besides – more than does the play tricks making this block sugariness and deliciously moist.

Chop Suey Cake - An easy, vintage recipe made with crushed pineapple and walnuts, topped with cream cheese icing.

A wonderful foam cheese butter cream icing tops this Chop Suey Cake. Y'all'll spread the icing on the block while it is however warm from coming out of the oven – then sprinkle on some walnuts for garnish. The entire cake is chilled before eating – and I think the longer this Chop Suey Cake sits, the better it tastes! Enjoy!

Ingredients

Shortening, for greasing the pan

2 cups all-purpose flour

i cup granulated sugar

2 eggs

2 teaspoons blistering soda

i 20-ounce can crushed pineapple in natural juice, undrained

1 loving cup walnuts, coarsely chopped

½ cup flaked coconut (sweetened)

For the icing

i 8-ounce parcel cream cheese, softened

½ cup unsalted butter, softened

two cups confectioner's sugar

2 tablespoons milk

one teaspoon vanilla extract

1/3 cup chopped walnuts, for garnish

Preheat oven to 350 degrees F.
Grease a 9×13-inch baking pan with the shortening. Set aside.
In a very large mixing basin, with a wooden spoon, stir together flour, carbohydrate, eggs, baking soda, pineapple and juices, walnuts and kokosnoot. (Practise not utilize an electric mixer.) Stir until completely combined.
Cascade batter into the prepared baking pan, then bake for thirty-35 minutes until gilded brown on top.
Remove baking pan from the oven and place on a wire rack to cool.
While the cake is cooling, mix softened cream cheese and butter together with a mixer until well blended.
Gradually add confectioner's carbohydrate, milk and vanilla mixing until well composite.
Using an offset spatula, spread the icing on the block while information technology is notwithstanding warm. Sprinkle the chopped nuts over the tiptop of the icing.
Cool block completely, then refrigerate until you are gear up to serve. Store any leftovers in the fridge.

Terminal Step! Delight leave a review and rating letting usa know how you liked this recipe! This helps our business organization thrive & continue providing free recipes.

Disclosure: This postal service contains affiliate links.

Yous may also like:

American Chop Suey

American Chop Suey - A Family Feast