Anti-Crabby Cake

By Sarah Farrand
@coverats

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

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

Rating:

★★★★☆ 82 votes

Comments:

434 Comments

Serves:

Makes 9x13 pan

Prep:

5 Min

Cook:

35 Min

Method:

Bake

Ingredients

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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
8 oz: cream cheese, room temp
1 stick: unsalted butter, room temp
2 c: powdered sugar
1 tsp: vanilla
2 Tbsp: milk

How to Make Anti-Crabby Cake

Step-by-Step

1Preheat oven to 350 degrees.
2Put 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!
3Pour 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.
4You'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.
5Spread the frosting on the warm cake right in the pan. Let cool, then refrigerate. Serve cold and enjoy!!