No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mango-Pineapple Buckle

  • prep: 20 mins
    total time: 1 hour 10 mins
  • servings: 4




  • 1 stick (1/2 cup) unsalted butter, room temperature, plus more for baking dish
  • 1 small or 1/2 medium pineapple (about 1 3/4 pounds), peeled, cored, and cut into 1/2-inch pieces
  • 2 ripe mangoes, peeled and cut into 1/2-inch pieces
  • 2 tablespoons dark-brown sugar
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs


  1. Step 1

    Preheat oven to 350 degrees. Butter a 2-quart baking dish. Toss pineapple, mangoes, and brown sugar together in a bowl. In a separate bowl, whisk together flour, cinnamon, salt, and baking soda.

  2. Step 2

    Beat butter and granulated sugar in a mixing bowl until fluffy, about 2 minutes. Beat in vanilla. Add eggs, one at a time, beating well after each. Add flour mixture; beat until just combined. Measure out 1 cup fruit mixture; fold rest into batter.

  3. Step 3

    Spread batter into prepared baking dish; sprinkle reserved fruit over the top. Bake until golden on top and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Serve warm.

Martha Stewart Living, April 2003

Related Topics



Reviews (1)

  • jane_wa 4 Oct, 2008

    This was very good. I made it for a summer dinner party and the guests really enjoyed it. The problem with the recipe is that the ingredient list is missing the number of eggs. Step 2 reads, "Add eggs..." I simply guessed that I should add two eggs and that seemed to be right.