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Everyone’s Favorite Pineapple Upside Down Cake

Revisiting the Classic Recipe That Everyone Knows & Loves
Filed Under > Desserts

Pineapple Upside Down Cake recipe on Waiting on Martha Pineapple Upside Down Cake recipe | Waiting on MarthaPineapple Upside Down Cake recipe @waitingonmartha

I’m really on a kick with making old things new again; point proven with my take on everyone’s favorite Pineapple Upside Down Cake.  It’s one of those classic recipes that everyone knows, loves and remembers.  Not to mention, it’s so incredibly easy to make, and it just tastes divine on a hot summer’s day.

Pineapple Upside Down Cake is a dessert that’s been around forever—I’m talking 1925-1930’s and some claim even back as far as 1870—and Betty Crocker made it a summertime dessert staple.  This updated version taps the help of a white cake box mix, cutting the prep time down and creating a consistently irresistible flavor and texture each and every time you make it.  

If you’ve never had Pineapple Upside Down Cake, you’re going to want to change that immediately.  The sweet pineapple and maraschino cherries with their crystallized brown sugar glaze and whipped cream completely elevate your favorite white cake.  Aren’t you drooling just thinking about it?!  I’d love to see if you make this for The Fourth; be sure to tag me on Instagram @waitingonmartha #waitingonmartha if you do.  Be sure to flip the cake IMMEDIATELY after baking; I learned that the hard way!  Truly, MKR


Everyone's Favorite Pineapple Upside Down Cake
Serves 12
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  1. 1/4 cup butter
  2. cup packed brown sugar
  3. 1 20 oz can pineapple slices in juice, drained, juice reserved
  4. 1 6 oz jar maraschino cherries without stems, drained
  5. 1box Betty Crocker™ SuperMoist™ yellow cake mix
  6. Vegetable oil and eggs called for cake mix box
  1. Preheat oven to 350 degrees.
  2. Spray a metal cake pan generously with nonstick oil.
  3. Remove the pineapple wheels from the can, set aside. Take the juice from the can and pour into a measuring cup; you want 1 cup of liquid, so you'll top the reserved pineapple juice with water.
  4. Make the white cake box mix per box instructions, but sub out the water part for the pineapple juice mixture.
  5. Melt butter in the cake pan in the oven.
  6. Once butter is melted, pull the pan out and sprinkle brown sugar evenly on the bottom.
  7. Place down pineapple rings evenly into the brown sugar.
  8. Add maraschino cherries into the rings, and in between the rings (as pictured).
  9. Lastly, pour the cake mix over the pan.
  10. Bake for 45 minutes, or until you can insert a toothpick and it comes out clean.
  11. After it's done baking, IMMEDIATELY flip it onto a nonstick surface. I'd suggest putting it on the surface you want to serve it on - it will be near impossible to move it later.*
  12. Let it sit at least an hour, until it completely cools; you don't want to serve this cake warm.
  13. Serve it with whipped cream, enjoy!
  1. *If your pineapples stick to the bottom of the pan, use a long skewer stick or toothpick to move them immediately.
Adapted from Betty Crocker
Adapted from Betty Crocker
Waiting on Martha


A Homemade Strawberry Rhubarb Pie Recipe

A Warm, Sweet, Tart & Flaky Homemade Dessert
Filed Under > Desserts

Strawberry Rhubarb Pie Recipe on Waiting on Martha A Homemade Strawberry Rhubarb Pie Recipe, Waiting On Martha

Homemade Strawberry Rhubarb Pie.  If you follow along on Instagram then you know I’ve been working on perfecting this recipe for quite some time.  Between uncooked crusts, too much liquid, and mastering the balance of the sour rhubarb, my strawberry rhubarb pie recipe might end up being the death of me.  But, like all good things practice makes perfect. 

The first few go arounds I kept getting what Mary Berry calls a soggy bottom, and it was coming out just too soupy.  Truthfully, I don’t mind a bit of a soupy pie.  A homemade fruit pie will always, taste amazing to me…soggy bottom and all.  But uncooked crust and too sour rhubarb, that needed to change.

To avoid a soggy bottom of uncooked crust I pre-baked the pie crust bottom for about 20-30 minutes, using pie weights to prevent the crust from bubbling.  These simple little weights have been around forever and really should be a kitchen staple for any baker. 

Second, I added more corn starch than what the recipe called for; it’s used to absorb the juices.  If you’ve ever made a strawberry rhubarb pie recipe, you’ll know that this is absolutely key.  The final pie still had a just a tad too much juice to it, so next time I’ll probably add an additional tablespoon.

Third, I didn’t let the fruit macerate as long as I’ve done in the past. Before I would let the fruit mixture sit for at least an hour which results in a breakdown of sugars and creates just too much liquid.  This go around it was a quick mix and then right into the pie.

Next, I figured out—by accident, really—how to make the perfect lattice pie crust pattern on top.  In the past, I’ve always overcomplicated it; placing all of the vertical pieces at one time and then horizontal pieces to finish’ weaving them in and out to make a proper lattice.  This time, I started with the center; always start with the center because it allows you to center the pie.  Then I began switching from vertical to horizontal one-by-one, over and over.  This simple positioning naturally creates the beautiful lattice as you go.  Voila!

Lastly, I was really careful with the final steps.  I used this piecrust shield and kept an eye on the oven until the pie was done just right.  I applied an egg wash about 15 minutes before it was done and topped the pie with a dusting of baking sugar crystals.  

While nowhere near perfect, my strawberry rhubarb pie was delicious.  And really, that’s all that counts…perfect is overrated.  Find my recipe below, and tell me if you’ll be making this strawberry rhubarb pie recipe anytime soon!  Truly, MKR




A Homemade Strawberry Rhubarb Pie Recipe

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes


  • For filling:
  • 6-8 fresh stalks of rhubarb, sliced
  • 2 pints of fresh organic strawberries, halved and quartered
  • 2 tablespoons fresh lemon juice
  • 1/2 tablespoon cinnamon
  • 1 teaspoon vanilla
  • 1/4 cup cornstarch
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg yolk
  • 1 teaspoon water
  • baking sugar for dusting


  1. Preheat oven to 400 degrees.
  2. Place first crust in a greased pie dish, and for the bottom. Place parchment paper on in the pie dish (enough to cover the bottom of the crust allowing a little to come up the sides) and pour your pie weights in.
  3. Bake for 20-30 minutes or until the crust is almost baked through. If your edges begin to brown cover with foil or pie crust shield. Remove from oven and set aside. You can bake this up to a few hours in advance or even the night before.
  4. While the crust is baking, in a large bowl mix together the rhubarb, strawberry, brown sugar, white sugar, cinnamon, lemon juice, and cornstarch. Set aside.
  5. Take your other crust and cut into pieces with a fluted pie cutter. Try to keep your strips/pieces as straight as possible.
  6. Once done fill your pie with the fruit mixture and begin weaving your lattice top. Place in the oven and reduce the heat to 375 degrees. Cook until crust is completely golden and filling thickens, about an hour.
  7. **About 15 minutes before the pie is done wash with egg wash (egg yolk and 1 teaspoon of water beaten), then sprinkle with baking sugar.
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Funfetti Chocolate Chip Cookies

A Fun Twist on Everyone's Favorite Cookies
Filed Under > Desserts

Funfetti Chocolate Chip Cookies on Waiting on Martha

I’m that type of person that hoards sprinkles, cupcake toppings, cake toppings, different icings; basically any and all baking toppings and add-ins.  So recently when I was rummaging through my pantry on a Sunday afternoon and spied a bag of Sno-Caps and a giant jar of rainbow sprinkles I thought, why not mix it up by making Funfetti Chocolate Chip Cookies.  I mean sprinkles make people happy, and chocolate chip cookies make people happy, so Funfetti Chocolate Chip Cookies seemed like the unicorn of happiness.   

The recipe is easy, and really one of those eyeballing recipes; a little bit more of this a little bit more of that if you get my drift.  I start with the classic Tollhouse Chocolate Chip Cookies recipe found on the back of the bag; it’s not broken, so why try to fix it!  And then when it comes to adding in the chocolate chips I add an additional cup of Sno-Caps, one cup of mini white chocolate chips, and an entire jar of rainbow sprinkles.  This will make your cookies extra extra chocolate-y, gooey and beyond happy. 

Check out the recipe below, but I think you’ll find my Funfetti Chocolate Chip Cookies are simple yet perfect for a birthday or celebratory occasion.  The colorful twist on everyone’s favorite cookie just makes it that much more fun.  Enjoy!  Truly, MKR

P.S. This isn’t the first time I’ve taken the classic chocolate chip cookie recipe and added an unexpected twist; hello Pretzel and Peanut Butter Chocolate Chip Cookies.  



Funfetti Chocolate Chip Cookies


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cups Nestle Toll House Semi-Sweet Chocolate Morsels
  • 1 cup Sno-Caps
  • 1 cup mini white chocolate chips
  • 1-2 cups sprinkles


  1. Preheat oven to 375 degrees F.
  2. Combine flour, baking soda and salt in small bowl.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
  4. Add eggs, one at a time, beating will after each addition.
  5. Gradually beat in flour mixture.
  6. Stir in morsels and sprinkles last.
  7. Drop by rounded teaspoon onto ungreased baking sheet.
  8. Bake for 9-11 minutes or until golden brown.
  9. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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