Sarah Paterson-Farrand Recipe

Anti-Crabby Cake

By Sarah Paterson-Farrand coverats

Makes 9x13 pan
Prep Time:
Cook Time:

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
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

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Alice McGann Alice_McGann
20 Hours Ago
I've also been making this cake for years. Like Karen I add chopped walnuts and a tsp. of vanilla. We call it "Best Cake"!!
Janet Wood Janetewood
Sunday at 10:55 AM
Super easy to make and we absolutely loved it! So did our company who had 3 pieces!
Dania B Dania14
Sunday at 10:16 AM
I'm extremely allergic to pineapple. Would peaches work as well as the pineapple?
Sevaben Sherry Gail Sevaben
Saturday at 10:58 PM
This was so easy and really good , I liked that it didn't taste overly sweet . Will be making this again . Seva Garrett .
Sarah Paterson-Farrand coverats
Saturday at 11:17 AM
Nicole, You can use a metal 13x9 if you don't have glass.
Phyllis, I have never tried to cut this in half and am not sure it would come out the same. Baked goods in general are finicky that way. I promise it's worth buying the bigger can though!
Cheryl, our recipe doesn't use nuts either, but some add them.
Caroline, we love it as is, but coconut would be good too. If you do, definitely use toasted! The texture would be a great compliment.