Sarah Paterson-Farrand Recipe

Anti-Crabby Cake

By Sarah Paterson-Farrand coverats

Recipe Rating:
 69 Ratings
Makes 9x13 pan
Prep Time:
Cook Time:
Cooking Method:

Sarah's Story

I'm sure there is an official name to this cake, but I grew up with it only being called anti-crabby cake because no matter how you were feeling, this cake always made you feel better. It still does the trick for me! It is simple, unique, and delicious!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Crabbiness be gone! This cake will win you over with its sweet pineapple and super moist texture. Absolutely fab.


1 can(s)
crushed pineapple in 100% juice (large can - 20oz) - do not drain
2 c
all purpose flour
1 1/2 c
large eggs
2 tsp
baking soda
8 oz
cream cheese, room temp
1 stick
unsalted butter, room temp
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2 c
powdered sugar
1 tsp
2 Tbsp

Directions Step-By-Step

Preheat oven to 350 degrees.
Put all cake ingredients into a large mixing bowl and blend by hand to combine. No need to bust out the beaters for this one, but you can if you want to!
Pour mixture into a 9x13 glass pan. You do not need to grease, flour, spray, etc. Trust me.. it comes out perfect without! Bake 30-40 minutes until just golden and baked through.
You'll want to frost the cake while still warm, so prepare your frosting as your cake bakes. You can frost when cooled all the way, too, but it is just easier to frost warmer. Simply add your frosting ingredients into a large bowl and beat until combined and smooth.
Spread the frosting on the warm cake right in the pan. Let cool, then refrigerate. Serve cold and enjoy!!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

  • Comments

  • 1-5 of 374
  • user
    Claudia McClaran cjmcclaran - Jun 11, 2012
    Thanks for sharing you recipe. It looks so good, and I love pineapple. I do have a question, though. Is this cake completely fat free or was the fat omitted? I realize that there is a huge amount of fat in the frosting, but I don't see any for the cake batter.
  • user
    Sarah Paterson-Farrand coverats - Jun 11, 2012
    The only 'fat' in the cake batter itself would be what is naturally contained within the eggs. The cake is uniquely dense and chewy, yet super moist and melts in your mouth. The combination of the cake with this particular frosting is what does it.. so if you were trying to cut the fat, I can't make any promises that another frosting would do the trick! I hope you DO try it and enjoy it! :)
  • user
    Claudia McClaran cjmcclaran - Jun 11, 2012
    Thanks for your quick response. Although fat-free would be good because we are working on getting healthy, I was really just wanting to be sure that I understood the recipe. It sounds yummy and I will make it next month for our church fellowship dinnner.
  • user
    Sarah Paterson-Farrand coverats - Jun 11, 2012
    I hope you and those you share it with enjoy it as much as we do!
  • user
    Kitchen Crew JustaPinch - Sep 13, 2012
    I tried this recipe and say it's Family Tested & Approved!