Sweet and Tangy Anti-Crabby Cake Recipe
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.
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.
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.
