This cake can make you feel good every time you eat it; it’s like magic. Its name, well, let’s say I’m used to calling it anti-crabby cake, but whatever this cake is one of a kind. It will take away your worries with just a bite.
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Servings: Makes 9×13 pan | Prep: 5 Min | Cook: 35 Mins
Ingredients
CAKE
1 can(s) crushed pineapple in 100% juice (large can – 20oz) – do not drain
2 c all-purpose flour
1 1/2 c sugar
Two large eggs
2 tsp baking soda
FROSTING
8 oz cream cheese, room temp
One stick unsalted butter, room temp
2 c powdered sugar
1 tsp vanilla
2 Tbsp milk
Directions
Preheat oven to 350°
in a large bowl. Put all the ingredients and blend by hand. Make sure it is well-blended.
Pour the mixture into a 9×13 glass pan and bake for 30-40 minutes or until golden.
Prepare your frosting while waiting for it to cook, add your frosting ingredients in a large bowl and mix it until combined. It is best to frost when your cake is warm, but you can frost it when it’s cold, depending on how you like to do it. I love doing the frosting when the cake is warm.
Remove the cake from the oven, and spread the frosting. Let it cool and refrigerate, serve it cold.
Recipe Credit: Sarah Farrand
Ingredients
- CAKE
- 1 can(s) crushed pineapple in 100% juice (large can - 20oz) - do not drain
- 2 c all-purpose flour
- 1 1/2 c sugar
- Two large eggs
- 2 tsp baking soda
- FROSTING
- 8 oz cream cheese, room temp
- One stick unsalted butter, room temp
- 2 c powdered sugar
- 1 tsp vanilla
- 2 Tbsp milk
Instructions
Preheat oven to 350°
in a large bowl. Put all the ingredients and blend by hand. Make sure it is well-blended.
Pour the mixture into a 9x13 glass pan and bake for 30-40 minutes or until golden.
Prepare your frosting while waiting for it to cook, add your frosting ingredients in a large bowl and mix it until combined. It is best to frost when your cake is warm, but you can frost it when it's cold, depending on how you like to do it. I love doing the frosting when the cake is warm.
Remove the cake from the oven, and spread the frosting. Let it cool and refrigerate, serve it cold.
Recipe Credit: Sarah Farrand
