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–+ servings
anti crabby cake

Anti-Crabby Cake Recipe

Looking for the best spring dessert? Anti-Crabby Cake that has nothing to do with crabs! This is a traditional crushed pineapple cake that comes together in about 30 minutes, and tastes wonderfully with the sweet and creamy icing. Give it a try and you won’t be disappointed.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 325 kcal
Equipment
  • 2 mixing bowls
  • whisk
  • Glass pan
Ingredients
  
For the cake:
  • 1 can crushed pineapple in 100% juice do not drain
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1½ cup sugar
  • 2 tsp baking soda
For the frosting
  • 8 oz cream cheese
  • 1 stick unsalted butter
  • 2 tbsp milk
  • 2 cups powdered sugar
  • 1 tsp vanilla
Instructions
 
  • Preheat an oven to 350 𐩑F.
  • Put all of the Anti-Crabby Cake ingredients into a large mixing bowl and blend by hand to combine thoroughly.
    What is important 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 you add the flour to the cake only until just combined. This is important since over-mixed batter can become dense and gummy.
  • Pour the mixture into a 9x13 glass pan and bake for 30-40 minutes until the pineapple cake is golden and baked through.
    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.
  • 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 cool cake.
    Just add all of the frosting ingredients into a large mixing bowl and beat until the mixture is well-combined and smooth.
  • Take your pineapple cake out of the oven and let it cool just a little. 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 just 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!
Nutrition
Calories: 325kcalCarbohydrates: 52gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 43mgSodium: 209mgPotassium: 168mgFiber: 1gSugar: 31gVitamin A: 109IUVitamin C: 4mgCalcium: 51mgIron: 2mg
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