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Post Time: 2025-07-18

Millie Peartree is back in the studio kitchen! She’s making her Pineapple Upside-Down Cake, which uses canned pineapple and maraschino cherries for a delicious and beautiful cake that’s also budget friendly. It’s a Southern staple that’s good enough for dessert but not supersweet, so you could have it for breakfast with coffee or tea, or at any time of day. Get the recipe: ------------------------------------------ VISIT NYT COOKING: SUBSCRIBE to NYT COOKING: A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. SUBSCRIBE: INSTAGRAM: FACEBOOK: TWITTER: PINTEREST: About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).

How To Make Pineapple Upside-Down Cake | Millie Peartree | NYT Cooking For Country: United States. City: Corona, Corpus Christi, Philadelphia, Pittsburgh, Reno

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