Anti Crabby Cake Recipe

For all fans of fruity desserts, we introduce you to the Anti-Crabby Cake.

Yes, we’ve said fruity since, despite the name, there is nothing related to crabs here.

It is a traditional old-fashioned pineapple cake you will need only 5 minutes to prep.

Anti-Crabby cake is perfectly fruity, sweet, and moist and comes together faster than you can preheat your oven.

Lots of pineapple flavor and some cream cheese icing or freshly whipped cream work like a charm on this Anti-Crabby Cake.

Today, you’ll make the perfect Anti-Crabby cake packed with pineapple flavors to impress your guests with a fruity spring dessert.

How to Make Anti-Crabby Cake

The traditional pineapple Anti-Crabby Cake is made up of essentially everything that a regular cake is made of, but with the addition of pineapple juice and crushed pineapples.

They make your cake sweet and incredibly delicious.

However, you can also go for canned pineapples since the pieces are uniform, and the amount of juice is crucial.

Beyond that, nothing too complicated about this light and decadent treat gives you the extra fruity flavor and texture of a pineapple dessert.

No more suspense. Here’s what you need for your Anti-Crabby Cake.

Ingredients:

(12 servings)

For the cake:

• 1 can of crushed pineapple in 100% juice (do not drain)
• 2 cups of all-purpose flour
• 2 large eggs
• 1 ½ cup sugar
• 2 tsp baking soda

For the frosting:

• 8 oz cream cheese
• 1 stick of unsalted butter
• 2 tbsp milk
• 2 cups powdered sugar
• 1 tsp vanilla

Instructions:

This homemade Anti-Crabby Cake is easy to make and even easier to serve that it will be a hit at any of the gatherings you’re hosting. Since you probably already have at least half of the ingredients, you will have it ready in about half an hour.

All you need is to mix all the ingredients in one bowl—with no mixer or other fancy equipment—and bake it without fussing with the layers as with other cakes.

Just don’t drain the juices from the pineapple can since you need to keep all the moisture you can get for better texture and flavors.

There are other tricks, but we’ll cover them in the process.

Step 1:

Preheat an oven to 350° F.

Step 2:

Put all the Anti-Crabby Cake ingredients into a large mixing bowl and blend by hand to combine thoroughly. What is essential, though, is to mind the flour. Fluff it with the fork as you measure or weigh it before adding it to the cake batter. The key is not to over-measure so the cake stays nice and moist.

Also, don’t over-mix it. Mix the cake batter when adding the flour to the cake until just combined. This is important since over-mixed batter can become dense and gummy.

Step 3:

Pour the mixture into a 9×13 glass pan and bake for 30-40 minutes until the pineapple cake is golden and baked.

Note: there is no need to grease, flour, or spray the pan since the cake will turn out perfect without it.

If the cake is browning too quickly, cover it with aluminum foil to prevent it from burning.

Step 4:

While your Anti-Crabby cake is baking, prepare the icing. You’ll want to frost it while it is still warm, as it is easier than doing it in a fabulous cake.

Add all the frosting ingredients into a large mixing bowl and beat until the mixture is well-combined and smooth.

Step 5:

Take your pineapple cake out of the oven and let it cool. Then, spread the frosting on the warm cake right in the pan. Let the Anti-Crabby cake cool completely and refrigerate.

Note: If your cake is too hot, the creamy frosting will melt off. So make sure you let it cool to room temperature at least.

Serve cold and enjoy with a cup of warm tea or coffee!

Ingredient Substitution

Since Anti-Crabby cake is a classic pineapple cake, you have to keep the pineapple as the main component of this recipe. Instead, you can experiment with various other cake and frosting ingredients.

Here are a few of our top suggestions.

Almond Flour

Almond flour is a top choice for those who prefer low-carbohydrates food. That’s why almond flour is the best substitute for all-purpose flour if you want to make your Anti-Crabby Cake gluten-free and keto-friendly.

Almond flour is made of raw almonds processed into flour powder. And although it can be higher in calories, it is considered healthy fat with some protein—something regular flours can’t brag about.

Start with a 1:1 ratio when substituting all-purpose flood with almond flour, but add additional binding agents if necessary.

Cottage cheese

When we’re talking about the healthier substitutes for this Anti-Crabby Cake, cottage cheese comes in handy as an alternative to cream cheese. It is lower in fat and calories with a mild and creamy taste.

However, we know what could be bugging you—the texture. The cottage cheese is chunkier, which might not seem right for the frosting. However, a quick whirl in the blender or food processor will puree it to the right smooth texture.

Plus, you can add some heavy cream to mimic the consistency of the cream cheese. But note that it will increase the calorie count.

What to Serve with Anti Crabby Cake

As this Anti-Crabby Cake is sweet and rich in flavor all on its own, there is no need to pair it with anything too sweet. It would be an overkill.

Furthermore, since this is a baked treat, we recommend going for some light or refreshing drinks and dishes to kick off the flavors of the cake further.

Consider these pairings.

Tropical Smoothie

Fresh fruit is always a good choice for cakes, and this Anti-Crabby Cake is no exception. However, try whipping up a tropical smoothie instead of cutting the fruits of your choice and garnishing your pineapple cake with them.

The refreshing tropical flavor and the perfectly creamy texture of the smoothie will balance out the complexity of the pineapple cake. The best part? It comes together in under 5 minutes. All you need is frozen fruits of your choice and a powerful blender to blend them.

Coffee

If you’re a fan of the coffee-cake combo, you should go for a comforting Dunkaccino. It is a mixture of coffee and hot chocolate that perfectly balances the sweet and savory flavors of the pineapple Anti-Crabby cake.

A few shots of espresso and hot chocolate make the famous dunkaccino, while a few other ingredients add extra twists to the drink’s taste.

But note the sweetness and creaminess unless you want to get a severe dose of sugar-crush enjoying your Anti-Crabby Cake with dunkaccino.

How to Store Anti Crabby Cake

Anti-Crabby Cake is an absolute crowd-pleaser. So, it’s no surprise if you decide to double the ingredients and make more. All you need is to store it properly.

Depending on whether you’re making it beforehand or sorting any leftover cake, there are different options.

If you want to make Anti-Crabby Cake beforehand, don’t top it off with the frosting. Just reheat the pineapple cake a little before the guests come, and then spread the frosting on the warm cake.

On the other hand, if you want to store the leftover Anti-Crabby cake, here’s how to do it.

Store Anti-Crabby Cake in the Fridge

The fridge is ideal for storing your crushed pineapple cake since it contains fruits and can’t be out at room temperature for longer than an hour or two. The fridge decreases the chances of it doesn’t go well.

The cake needs to be completely cooled before storing it in the fridge. Then, please place it in an airtight container and keep it towards the back of the refrigerator, where the temperature remains consistent.

Anti-Crabby Cake stores perfectly in the fridge for 4 days.

Store Anti-Crabby Cake in the Freezer

A freezer is only an option if you want to store your Anti-Crabby Cake without frosting. For that, you need to wrap the pineapple cake in plastic and an additional layer of aluminum foil.

Then, place the cake inside an airtight container and freeze.

Once you feel like having this fruity dessert, take it out of the freezer, let it thaw, reheat, and top it off with frosting. If you follow these steps correctly, your Anti-Crabby Cake will feel like day one.