Looking for a dessert that’s easy to make, delicious, and perfect for any occasion? Look no further than our Sweet and Tangy Anti-Crabby Cake Recipe! This dessert is a crowd-pleaser with its perfect combination of sweetness and tanginess. It’s made with crushed pineapple, all-purpose flour, sugar, eggs, and cream cheese frosting. This recipe will make you forget about your bad day and leave you feeling satisfied and happy.

This Sweet and Tangy Anti-Crabby Cake recipe is a favorite in my household, especially when my husband comes home feeling crabby from work. It never fails to lift his mood and make him feel better. The sweet and tangy flavors are perfect for any season, and it’s a hit with kids and adults alike. I remember the first time I made this cake for my family, and they all loved it so much that it has become a staple dessert in our household. It’s easy to make, and the frosting is the perfect addition to this delicious cake.

Why This Sweet and Tangy Anti-Crabby Cake Recipe Is A Must-Try!

The crushed pineapple in 100% juice gives this cake a sweet and tangy flavor that’s perfect for any occasion.
It’s an easy-to-make recipe that’s perfect for novice bakers or experienced ones looking for a quick and delicious dessert.
The cream cheese frosting is the perfect complement to the flavors in the cake, making it even more irresistible.

No need to grease, flour, or spray the pan, making the preparation process even easier.

Ingredients:

1 can (20oz) crushed pineapple in 100% juice, undrained (567g)

2 cups all-purpose flour (240g)
1 1/2 cups granulated sugar (300g)
2 large eggs

2 teaspoons baking soda
8 ounces cream cheese, at room temperature (226g)
1 stick unsalted butter, at room temperature (113g)

2 cups powdered sugar (240g)
1 teaspoon vanilla extract
2 tablespoons milk

Directions:

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a large mixing bowl, combine the undrained crushed pineapple, all-purpose flour, sugar, eggs, and baking soda. Mix well by hand or with a mixer.

Pour the mixture into a 9×13-inch glass pan, without greasing or flouring the pan.
Bake for 30-40 minutes or until the cake is golden brown and cooked through.
While the cake is baking, prepare the frosting. In a large mixing bowl, beat the cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth and creamy.

Once the cake is done baking, spread the frosting on top while the cake is still warm in the pan. Allow the cake to cool completely, then refrigerate for at least 2 hours.
Serve chilled and enjoy!

Notes:

If you don’t have a 9×13-inch glass pan, you can use a metal one, but you may need to adjust the baking time.
You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.
You can also add chopped nuts or shredded coconut to the frosting for an extra crunch.

Conclusion:

Anti-Crabby Cake is a delightful and easy-to-make dessert that is perfect for any occasion. Its unique combination of crushed pineapple and cream cheese frosting make it stand out from other cakes, while its simple preparation and baking process make it an ideal recipe for those who are short on time. Whether you are serving it at a party or enjoying it with your family, this cake is sure to please everyone with its sweet and tangy flavor. So why not give it a try and see for yourself how delicious it is?

Sweet and Tangy Anti-Crabby Cake Recipe

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Course cake, Dessert

Cuisine American

Servings 12

Ingredients

1 can 20oz crushed pineapple in 100% juice, undrained (567g)

2 cups all-purpose flour 240g
1 1/2 cups granulated sugar 300g
2 large eggs

2 teaspoons baking soda
8 ounces cream cheese at room temperature (226g)
1 stick unsalted butter at room temperature (113g)

2 cups powdered sugar 240g
1 teaspoon vanilla extract
2 tablespoons milk

Instructions

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a large mixing bowl, combine the undrained crushed pineapple, all-purpose flour, sugar, eggs, and baking soda. Mix well by hand or with a mixer.
Pour the mixture into a 9x13-inch glass pan, without greasing or flouring the pan.

Bake for 30-40 minutes or until the cake is golden brown and cooked through.
While the cake is baking, prepare the frosting. In a large mixing bowl, beat the cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
Once the cake is done baking, spread the frosting on top while the cake is still warm in the pan. Allow the cake to cool completely, then refrigerate for at least 2 hours.

Serve chilled and enjoy!

Notes

If you don't have a 9x13-inch glass pan, you can use a metal one, but you may need to adjust the baking time.
You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.
You can also add chopped nuts or shredded coconut to the frosting for an extra crunch.