Anti-crabby cake is a delightful treat everyone will be raving about! Packed with pineapple flavors, this cake is a sure win!
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).
Keywords: Anti-Crabby Cake
Find it online: https://nodashofgluten.com/anti-crabby-cake-recipe/