My heart beats a little faster when I first tasted this super moist textured cake. It won my heart at first bite. Its heavenly sweet pineapple flavor is irresistible, refreshing, and oh so delicious! This anti-crabby cake is a simple dessert that I’ve been making since. It’s easy to make, quick, and the ingredients are simple. I make the frosting while baking the cake because I want to frost the cake right in the pan. It’s easier that way, and because the cake is still hot, it absorbs the frosting perfectly. I let the cake cool for a bit and chill before serving.
My husband loves pineapple and this cake is his favorite. This is his perk me up dessert. Whenever he is feeling low, he only asks for one thing. To have a slice of his favorite anti-crabby cake.
FOR THE CAKE
1 can(s) crushed pineapple in 100% juice (large can – 20oz) – do not drain
2 cups all-purpose flour
1 1/2 cups sugar
2 large eggs
2 teaspoons baking soda
FOR THE FROSTING
8 oz cream cheese, room temp
1 stick unsalted butter, room temp
2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk
How to make Anti-Crabby Cake
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Place the crushed pineapple with juice, flour, sugar, eggs, and baking soda in a large mixing bowl. Mix until just incorporated.
Step 3: Pour everything in an ungreased 9 x 13-inch glass pan.
Step 4: Place inside the oven and bake for 30 to 40 minutes or until golden and baked through.
Step 5: Meanwhile, prepare the frosting by adding the cream cheese, unsalted butter, powdered sugar, vanilla, and milk in a large bowl. Beat until well mixed and smooth.
Step 6: Once the cake is ready, remove from the oven and frost while still warm.
Step 7: Evenly spread the frosting over the cake and cool. Place in the fridge to chill before serving. Enjoy!
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