Sarah Paterson-Farrand Recipe

Anti-Crabby Cake

By Sarah Paterson-Farrand coverats


Recipe Rating:
Serves:
Makes 9x13 pan
Prep Time:
Cook Time:
Cooking Method:
Bake
374 Comments:

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.

Ingredients

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

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
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!
3
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.
4
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.
5
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

You May Also Like:

loading...

374 Comments

user
Ana Black lichita
Jun 17, 2014
I have made this cake several times and we just love it ! specially that it has no fat in the mix. I made it in a round casserole dish with lid, I didn't put the lid when it went in the oven, then when done,i just frosted it and put the glass lid on and into the fridge, so it was very handy to use this dish with lid.
user
Joann Paige memaofpa
Dec 7, 2013
I've made this cake for so many many of my friends and family. This is probably the best dessert ever!!! thank you a million times over Sarah
user
Sarah Paterson-Farrand coverats
Nov 17, 2013
Thanks Susan, Shelly, Lisa, and Barbara. Glad you enjoyed it as much as we do! :)
user
Barbara Grimes bgrimes
Nov 16, 2013
Niece's husband baked this cake for my husband and me today. It is fabulous!!! Had to go to Just A Pinch site and Pinch It. Will be making the next time we entertain. Thank you and congratulations on your Blue Ribbon.
user
Lisa Dorn LiLi2Four
Oct 5, 2013
Hi Sarah!
This is an amazing cake. I got this recipe from a very old newspaper clipping my grandmother had and it was called "Elvis Presley's Favorite Cake." lol So much for names, right? I don't care what it's called, it is extremely delicious!