Anti-Crabby Cake: I’m sure there’s a proper name for this cake, but I always knew it as “anti-crabby cake” growing up since it never failed to improve my mood whenever I ate it. It still works for me! It’s easy to make, different than anything else, and tastes great!
Why You’ll Love This Anti-Crabby Cake
Okay, so you’re probably wondering, What’s so great about this cake? Let me break it down for you:
The Anti-Crabby Cake is for all fruity dessert aficionados. We went ahead and called it fruity since, despite the name, it has nothing to do with crabs. It’s a classic, old-school pineapple cake, and it just takes 5 minutes to put together.
You can have a deliciously fruity, sweet, and moist Anti-Crabby Cake ready to serve before you even turn on the oven! This Anti-Crabby Cake works like a charm with tons of pineapple flavor and some cream cheese icing or freshly whipped cream on top.
Remove your scruffiness! The delicious pineapple taste and ultra-moist texture of this cake will win you over. This cake is bursting with the taste of pineapple to dazzle your visitors with a fruity spring treat!
A classic Anti-Crabby Cake is created with all the same ingredients as a standard cake, plus pineapple juice and crushed pineapples. They provide sweetness and an incredible flavor to your cake.
Canned pineapples are also a good option because the chunks are consistent and the liquid content is essential. You can have the additional fruity taste and texture of a pineapple dessert without going into a lot of trouble.
- Easy Enough for a Monday Night: You don’t need fancy equipment or hours of free time. One bowl, a few pantry staples, and you’re golden.
- Moist AF: Can I say that? Anyway, the crushed pineapple gives this cake an unbeatable texture. No dry crumbs here, folks.
- It’s Retro Cool: This isn’t some trendy TikTok recipe. It’s old-school in the best way, like something your grandma might’ve baked for a church picnic.
- Customizable for All Diets: Swap regular flour for gluten-free, and boom—nobody gets left out.
- The Frosting: Cream cheese frosting is basically happiness in a bowl. Enough said.
Ingredient Notes
Before we dive into the recipe, let’s talk ingredients. Every one of these plays a role in making the magic happen, so don’t skimp!
FOR THE CAKE:
- Eggs: These are your cake’s structural backbone. Fun fact: letting them come to room temp makes your batter smoother and easier to mix.
- Sugar: It sweetens the deal, obviously, but you could mix in a little brown sugar for a caramel vibe. I tried that once, and let’s just say it didn’t last long.
- Baking Soda: This reacts with the pineapple juice to make your cake fluffy. Science, but make it delicious.
- Flour: All-purpose works, but if gluten-free is your jam, go with Bob’s Red Mill 1-to-1. Just don’t use almond flour unless you enjoy baking disasters. (Trust me on this one.)
- Crushed Pineapple (in juice): The MVP. Use canned—it’s consistent and mess-free. And for the love of cake, don’t drain the juice.
FOR THE FROSTING:
- Powdered Sugar: The base of any great frosting. It dissolves easily, giving the frosting that smooth, velvety texture. For an extra kick, sift it before mixing (if you’re feeling fancy).
- Cream Cheese: The star of the frosting show. Use full-fat for the richest flavor—because why not go all out? Make sure it’s at room temperature for easy mixing.
- Unsalted Butter: Adds creaminess and helps the frosting hold its shape. Room temp butter is key here, or you’ll be chasing lumps forever.
- Milk: Just a splash makes the frosting spreadable. You can adjust the amount if you like it thicker or thinner.
- Vanilla: The finishing touch! A teaspoon of vanilla ties all the flavors together with a subtle warmth. If you’ve got real vanilla extract, this is the time to use it.
How to make this cake gluten-free?
To make this Anti-Crabby Cake Gluten-free use gluten-free flour in place of all-purpose flour like Bob’s Red Mill Gluten-free 1 to 1 baking flour.
Your next party or get-together is sure to be a smashing success thanks to our homemade Anti-Crabby Cake, which couldn’t be simpler to whip up or serve! There’s a good chance you already have half the ingredients on hand, so it should only take you around half an hour to prepare.
How To Make Anti-Crabby Cake
Making this cake is so straightforward that even my “I don’t cook” friend managed it. True story. Here’s how it goes:
- Step 1: Preheat Your Oven: Set your oven to 350°F. Pro tip: while it preheats, grab your eggs and butter so they can warm up to room temp. You’ll thank me when your batter comes together without lumps.
- Step 2: Mix the Batter: In a big bowl, dump your eggs, sugar, flour, baking soda, and undrained pineapple. Stir it all by hand. Yes, hand. This is not a mixer situation. The batter’s supposed to be thick and slightly lumpy—it’s not Instagram-perfect, but neither are we.
- Step 3: Pour and Bake: Pour the batter into an ungreased 9×13-inch dish. Why ungreased? The pineapple’s juice keeps it from sticking. Pop it in the oven and bake for 30–40 minutes. You’ll know it’s done when the top is golden, and a toothpick comes out clean.
- Step 4: Make the Frosting: While your cake bakes, mix the frosting ingredients: cream cheese, powdered sugar, butter, milk, and vanilla. Beat until smooth. If it looks too soft, stick it in the fridge for a few minutes.
- Step 5: Frost and Chill: Once the cake is warm (not hot!), spread the frosting on top. Pro tip: frosting a warm cake is easier, but let it cool completely before refrigerating. Cold cake = next-level delicious.
Want To Save This Recipe?
If the cake is too hot, the creamy icing will melt. Make sure you give the cake enough time to cool to room temperature.
Storage Options
So, you’ve got leftovers? Lucky you. Here’s how to keep them fresh:
- Refrigerator: Cool the cake completely, then store it in an airtight container. It’ll stay good for four days—assuming it lasts that long.
- Freezer: Freeze it unfrosted for up to three months. Wrap tightly in plastic wrap and foil. Thaw it when you’re ready, then frost fresh.
Variations and Substitutions
Want to shake things up? Here are some ideas to make this Anti-Crabby Cake your own:
- Gluten-Free Option: Use a good 1-to-1 gluten-free flour blend. It works perfectly—I promise.
- Citrus Kick: Add a little orange zest for a zippy twist. It’s like a tropical vacation in cake form.
- Nuts for Texture: Fold in some chopped pecans or walnuts. I did this once for a potluck, and people still ask me for the recipe.
- Lighter Frosting: Skip the cream cheese and go with whipped cream instead. It’s not traditional, but who cares?
What to Serve with This Anti-Crabby Cake
Looking to round out the experience? Try these pairings:
- Drinks: Iced tea, lemonade, or a crisp white wine. Something light and refreshing to balance the sweetness.
- Snacks: Pretzels, chips, or a savory cheese plate. Sweet and salty = perfection.
- Fruit Garnish: Add fresh berries or a sprinkle of toasted coconut for extra flair.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Sure, but make sure to crush it finely and keep all the juice. It’s what makes the cake so moist.
Why don’t I need to grease the pan?
The pineapple juice creates a natural non-stick effect. Cool, right?
How do I know it’s done?
Look for a golden top and use the toothpick test. If it comes out clean, you’re good.
Can I make it ahead of time?
Absolutely. In fact, it tastes even better the next day.
How to store Anti-Crabby Cake
Before refrigerating, the cake must cool entirely. Store it in an airtight container towards the back of the refrigerator, where the temperature stays stable. This Anti-Crabby Cake lasts 4 days in the fridge.
Only unfrosted Anti-Crabby Cakes can be frozen. Wrap the pineapple cake with plastic and aluminum foil for that. Then, freeze the cake. Take this fruity dessert out of the freezer, let it defrost, reheat, and add icing.
How to Serve Anti-Crabby Cake
This Anti-Crabby Cake is already rather sugary and flavorful on its own, so there’s no need to add any additional sugary toppings or fillings to it. It seems like a bit of an overkill.
Since this is a baked treat, we recommend light or refreshing drinks and foods to enhance the cake’s flavors.
There you go, the Anti-Crabby Cake in all its glory. Have you tried it yet? If not, what’s stopping you? Seriously, go bake this—you won’t regret it. 🍍
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
The Perfect Anti-Crabby Cake to Make Any Day Better!
Ingredients
FOR THE CAKE:
- 2 large eggs
- 1 1/2 cups sugar
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- 1 can crushed pineapple in 100% juice large can - 20 ounces - DO NOT DRAIN
FOR THE FROSTING:
- 2 cups powdered sugar
- 1 stick unsalted butter room temp
- 8 ounces cream cheese room temp
- 2 tablespoons milk
- 1 teaspoon vanilla
Instructions
- Set the oven to 350 degrees.
- Into a large mixing bowl, whisk the cake ingredients by hand until just combined.
- Into a glass 9x13-inch pan, transfer the cake batter.
- Place in the preheated oven for 30 to 40 minutes until the cake is cooked through and turned golden.
- While the cake is still warm, frost the cake. Make sure to ready the frosting while the cake bakes. Or let the cake cool completely before frosting. Although, I do not recommend cooling the cake fully before frosting as it'll be difficult to spread the frosting.
- For the frosting, whip all the frosting ingredients in a large bowl until smooth.
- On the warm cake right in the pan, spread the frosting. Allow it to set before refrigerating. Then, slice and serve cold.
Notes
Nutrition
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
