Easy Pineapple Cake

Easy Pineapple Cake Legend: Dessert came about because of sugar and fat rationing during World War II (1942). Some recipes call it “Chop Suey Cake” where in addition to crushed pineapple and cinnamon, nuts are added too.

The first time I made this cake it was on a whim.  I had a few items in my pantry including a can of crushed pineapple.  I put that phrase in a search engine, followed by the term “recipe” to see what results would pop up.  I found this old school recipe for “easy pineapple cake” on Allrecipes.  Normally, I would use my grandmother’s recipe for her upside down pineapple cake but without any fresh pineapple or sliced pineapple rings, I went for this one.

I usually don’t blog about cooking but I find baking and cooking cathartic, especially when I’m stressed and the kitchen is empty.   I made the cake, pictured in this post, for Easter Dinner.  For some reason this cake is especially delicious with a heaping helping of applesauce too.

Note: I’ve indicated where I didn’t follow the recipe to the letter .



2 Cups of All-Purpose Flour

2 Cups of White Sugar

2 Eggs

(I chickened out and added – ½ Cup of Butter)

2 teaspoons baking soda (I used 2 teaspoon of baking powder by accident)

1 teaspoon vanilla extract

1 can 20 ounces crushed pineapple with the juice

Preheat oven to 350 degrees F (175 degrees C).  In a large bowl, mix together flour, sugar and baking soda.  Make a well in the center and add eggs, melted butter, vanilla and crushed pineapple with liquid from can. Mix well to blend.

Bake for 45 minutes or until toothpick inserted into cake comes out clean.

Easy Cream Cheese Frosting

1 package 8-ounce cream cheese (softened)

1 ½ cups of confectioners’ sugar

½ cup butter (softened)

To make frosting:

In a medium bowl, combine cream cheese, butter, confectioners’ sugar and 1 teaspoon of vanilla.

Beat until creamy.

Spread on a warm cake.


ALSO: If you know the history  of “Chop Suey Cake” Please share.

Thank you for reading.