No Thanks
Let

Keep In Touch With MarthaStewart.com

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

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

Pineapple Buckle

Adding pineapple rings partway through baking means they sit prettily on the cake and don't sink into the batter.

  • prep: 35 hours
    total time: 1 hour 15 mins
  • servings: 6
Photography: Romulo Yanes

Ingredients

  • Unsalted butter, for baking dish
  • 1 tablespoon grated lime zest plus 1 tablespoon lime juice
  • 1 cup diced pineapple plus 6 thin rings
  • 1/2 recipe Classic Yellow Cake Batter
  • Confectioners' sugar, for dusting (optional)

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter a 2-quart baking dish. Stir lime zest and juice and diced pineapple into batter. Spread in baking dish. Bake 15 minutes, then remove from oven and quickly arrange pineapple rings on top. Bake until top is golden brown and a toothpick inserted in center of cake comes out with a few moist crumbs attached, about 25 minutes. (Tent with foil if browning too quickly.) Let cool in dish on a wire rack 20 minutes. Dust with confectioners' sugar, if desired.

Source
Everyday Food, April 2012

Reviews (2)

  • 25 Jul, 2013

    Prep: 35 hours?

  • 8 Jul, 2012

    My cake ended up being bitter, I think from the lime rind. I thought 1 tablespoon sounded like a lot of citrus rind....maybe it was supposed to be 1 teaspoon? Or perhaps it makes a difference if you add the lime juice before adding the flour and buttermilk?