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: https://nyti.ms/3RkhHZS

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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).