Recipe Review

Martha Stewart’s Individual Pineapple Upside-Down Cake Needs to Be the Dessert of Choice at Your Next Gathering

published Dec 25, 2021
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image

By now, I’m sure we’re all in agreement about the greatness that is Martha Stewart. Whether you’re looking for a simple way to poach multiple eggs or are just looking for a super easy and traditional recipe for shortbread cookies, Martha’s got you covered. That’s why when she drops any recipe on her Youtube channel, it’s totally worth giving a try.

Although most of us are still pining over her old-fashioned lemon sugar cookies, for those of you who hold a special place in your heart for pineapple cake, Martha the Maven has a little treat for you with her individual pineapple upside-down cakes. And according to Martha, baking them in individual servings makes them extra special.

To kick the recipe off, you’ll first need to heat up 1/4 cup of dark brown sugar, some butter, and a pinch of salt in a saucepan. Next, you’ll butter your ramekins (Martha suggests using 10-ounce options), and cut six slices of a fresh pineapple. Since you’ll be using a circular cutter the size of the ramekin to cut out the area of the pineapple slice you need, she notes that you won’t need to peel it. You will, however, need to remove the core from them.

Right before you add your pineapple to the ramekin, you’ll add a scoop of the butter and sugar mixture to each. Next up will be your cake. You’ll want to mix your wet ingredients together (butter, sugar, vanilla bean seeds, eggs) in one bowl, ajd your dry ingredients (cake flour, baking powder, and salt) in a separate bowl. According to Martha, it is essential that you use cake flour to make your cake as light as possible.

You’ll want to combine your wet and dry ingredients together (including alternate additions of whole milk and flour) before placing your batter to each of the ramekins. Then, you’ll place your cakes into a 350°F preheated oven for about 35 minutes or until golden. And while you could wrap up the recipe right here, Martha takes it a step further by creating a caramel-rum sauce to top it off. And yes, that’s just as easy to make, too! You will want to remember, though, that the best time to unmold your cakes is when they are slightly warm.

So, if you’re still not sure what dessert will “wow” your guests this holiday season, you may want to give this one a try. And, as Martha notes, you can always embellish the treat even more with a dollop of whipped cream or a scoop of vanilla ice cream. Either way it goes, everyone is sure to be pleased.

Check out the video below and get the full recipe here.