Real Recipes From Real Home Cooks ®

anti-crabby cake

(87 ratings)
Blue Ribbon Recipe by
Sarah Farrand
Saginaw, MI

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 pineapple cake will win you over with its sweet pineapple flavor and super moist texture. Absolutely fab.

— The Test Kitchen @kitchencrew
(87 ratings)
yield 12 serving(s)
prep time 5 Min
cook time 35 Min
method Bake

Ingredients For anti-crabby cake

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

How To Make anti-crabby cake

  • Oven set to preheat.
    Preheat oven to 350 degrees.
  • Mixing cake ingredients in a bowl.
    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!
  • Cake batter poured into a baking dish.
    Pour mixture into a 9x13 glass pan. You do not need to grease, flour, spray, etc. Trust me; it comes out perfect without!
  • Cake baking in the oven.
    Bake 30-40 minutes until just golden and baked through.
  • Preparing the frosting.
    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.
  • Frosting the baked cake.
    Spread the frosting on the warm cake right in the pan. Let cool, then refrigerate. Serve cold and enjoy!!