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!
Anti-Crabby Cake
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.
What You Need To Make This Anti-Crabby Cake:
FOR THE CAKE:
- Large eggs
- Sugar
- Baking soda
- All-purpose flour
- A large can (20 ounces) of crushed pineapple in 100% juice
FOR THE FROSTING:
- Powdered sugar
- Stick unsalted butter
- Cream cheese
- Milk
- Vanilla
To make this recipe gluten-free (you should use this ingredient instead):
- 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.
Steps To Make Anti-Crabby Cake
Step 1: Get the oven ready at 350 degrees.
Eggs:
Sugar:
Baking soda:
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Crushed pineapple:
Step 2: To make the cake, place all of the ingredients in a large mixing bowl and stir them together by hand. Do not feel obligated to use beaters, but feel free to do so if you so like!
Step 3: Pour the mixture into a glass 9×13 pan. You don’t need to oil, flour, or spray. It turns out great without it!
Step 4: Bake until golden and cooked through, 30-40 minutes.
Step 5: While the cake bakes, make the icing. You can frost when fully chilled, but it’s simpler to frost warmer. Mix the frosting ingredients in a large bowl until smooth.
Butter:
Vanilla:
Step 6: Apply the icing to the warm cake straight into the baking dish. Cool, then refrigerate. Serve chilled.
If the cake is too hot, the creamy icing will melt. Make sure you give the cake enough time to cool to room temperature.
Frequently Asked Questions
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.
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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
CHECK OUT THESE AWESOME, EASY RECIPES:
- Slow Cooker Olive Garden Pasta Fagioli Recipe
- Delicious Brown Sugar Glazed Ham Recipe
- Deliciously Moist Kentucky Butter Cake Recipe
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!
