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!
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
- 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
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.
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.
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.
The Perfect Anti-Crabby Cake to Make Any Day Better!
Anti-crabby cake is a delightful treat everyone will be raving about! Packed with pineapple flavors, this cake is a sure win!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Dessert
- Cuisine: American
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
Set the oven to 350 degrees.
Into a large mixing bowl, whisk the cake ingredients by hand until just combined.
Into a glass 9×13-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.
How To Make it Gluten free
In place of all-purpose flour, use gluten-free flour (like Bob’s Red Mill Gluten-free 1 to 1 baking flour).
- Serving Size: 1 serving
- Calories: 402
- Sugar: 46 g
- Sodium: 284.3 mg
- Fat: 15.2 g
- Carbohydrates: 63.5 g
- Protein: 4.6 g
- Cholesterol: 70.4 mg
Keywords: Anti-Crabby Cake
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My name is Houria and I am the owner of nodashofgluten.com, a blog dedicated to all kinds of recipes. On my website, you can find classic dishes, vegetarian delights, creative snacks, Gluten-free recipes, and desserts – all proving that cooking isn’t as hard as it seems! With easy-to-follow instructions and tips on how to make your meals even better, I strive to help everyone become master chefs in their own kitchen. Come join me at nodashofgluten.com for some delicious fun!
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