Pineapple Upside Down Cake

This pineapple upside down cake is soft and buttery with a caramelized brown sugar pineapple & cherry topping. Its juices seep down into the cake, adding even more luscious flavor and texture. A classic favorite using canned pineapple and maraschino cherries, this retro cake is served upside down and perfect any time of year.

pineapple upside down cake

I love learning in the kitchen and I’m always working hard to improve my skill. With constant practice comes the opportunity to bring you the best recipes I can. This is an exciting post!

Improved Pineapple Upside Down Cake Recipe – Read the Difference

I developed and published a pineapple upside down cake recipe several years ago. It’s certainly loved by many, but the cake is prone to overflowing because there’s quite a lot of batter. Additionally, it can taste overly wet and the instructions were never written very clearly. As a cookbook author and baker, I’ve certainly improved my craft over the years! Though I kept the original recipe written in the notes below, I want to share my new and improved version with you.

My improved pineapple upside down cake recipe, written below, is much softer than my original. Using creamed butter instead of melted, cake flour instead of all-purpose flour, all white sugar instead of brown sugar + white, and using egg whites guarantees a huge textural difference. I adapted it from my white cake. Additionally, we’ll skip the pineapple juice in the cake batter because it often produces a wet crumb. (There’s plenty of pineapple flavor in the topping!) Finally, my new recipe doesn’t yield as much cake batter, so we don’t have to worry about overflowing.

The pineapple cherry topping remains the same. You don’t mess with perfection. 😉

  • Old Cake Recipe (in notes below): Overly heavy, wet, overflowed
  • New Cake Recipe (below): Softer, pleasantly moist, reduced amount of batter

We’re using the same ingredients in my updated cake batter– just in different forms, ratios, and amounts. Baking is truly a science and I’m happy to continue to deliver you well tested and improved recipes!

pineapple upside down cake

Regular Cake Ingredients, Only Reduced

  • Cake Flour: Lighter than all-purpose flour, cake flour produces a soft crumb.
  • Baking Powder & Baking Soda: The two add plenty of lift under the heavy topping.
  • Salt: Balances the sweetness.
  • Butter: Instead of melted butter, use 6 Tablespoons of softened butter. (Not the whole stick, though you do need more for the topping.) Creaming butter and sugar guarantees a buttery soft crumb. It’s how I prepare my vanilla cupcakes, too.
  • Sugar: White granulated sugar sweetens and tenderizes the cake. There’s brown sugar in the topping to provide essential flavor!
  • Egg Whites: Don’t let yolks weigh down a cake that’s already weighed down by the fruit topping. After all my recipe testing, I now swear by just egg whites here. So there’s no waste, here are my recipes using egg yolks.
  • Vanilla Extract: Flavor.
  • Sour Cream: Along with cake flour and egg whites, sour cream promises a tender cake crumb. Plain yogurt works in a pinch.
  • Milk: Liquid is key in most cakes because it thins out the batter.

I appreciate that the cake, in general, is smaller and not as overwhelming. Same with my beloved apple upside down cake. Fewer ingredients, fewer leftovers!

Pineapple Upside Down Cake Topping

I didn’t change my original topping recipe. Sticking with tradition, the topping includes canned pineapple rings, maraschino cherries, butter, and brown sugar. I always use 10 pineapple rings (some are halved for the sides), which is one 20 ounce can. Feel free to use fresh pineapple and cherries. Canned pineapple chunks will be a little messy and could spill down the sides when you invert the cake, so proceed with caution!

  • My #1 Tip for the Topping: Blot the wet pineapples and maraschino cherries before using. The more liquid in the fruit, the more liquid that won’t “set.” Excess liquid creates an unpleasantly wet cake.

I know you’ll appreciate this too: pineapple upside down cake is basically already frosted. There’s no extra decoration required; the garnish is literally baked into the cake!

pineapple upside down cake

Pineapple Upside Down Cake Video Tutorial

Overview: How to Make the Best Pineapple Upside Down Cake

This classic pineapple upside down cake is buttery rich and the sweet fruit topping is downright irresistible. Let me walk you through each step so you understand the process.

  1. Prepare the topping: Melt the butter, pour into an un-greased cake pan or pie dish, sprinkle with brown sugar, then arrange the blotted pineapple rings and maraschino cherries as you see in my photos and video tutorial. I always refrigerate the topping as I prepare the cake batter– this helps solidify the designed arrangement underneath the wet cake batter.
  2. Prepare the cake batter: Whisk the dry ingredients together. In a separate bowl, cream the butter and sugar together. Beat in the egg whites and vanilla, then the sour cream. Pour the dry into the wet ingredients, pour in the milk, then beat to combine. You’ll have about 2 cups of cake batter and it’s very straightforward to prepare.
  3. Spread over topping: Pour and spread the cake batter over the chilled topping.
  4. Bake: Because of the wet bottom layer (which is the topping), the cake takes much longer than a typical 1 layer cake. Its juices will bubble up the sides, creating these incredible caramelized edges. (They’re so good!) With upside down cakes, it’s always good practice to place a baking pan or sheet on a lower rack to catch any juices should they splatter over the edges.
  5. Cool: Cool the cake for 20 minutes before inverting onto a serving plate. Inverting any sooner will create a seeping mess– we want the topping to “set” as much as it can. You can serve this cake warm, though it slices much better if you let it cool completely at room temperature first.

brown sugar pineapple upside down cake topping

cake batter on top of pineapples

bottom of pineapple upside down cake

pineapple upside down cake

Expect a Dense Cake

I’ve been making pineapple upside down cake since I could hold a spatula. Besides carrot cake, it’s my favorite cake variety. I’ve made hundreds of versions, or so it seems, and I say with 100% certainty that this cake will always be on the denser side. (Unless you are using store-bought cake mix.) You see, the cake is served upside down. The weight of the topping, which is the bottom of the cake as it bakes, weighs down the crumb beneath it. Pineapple upside down cake will never be as light and airy as white cake. If you were to make this exact cake batter and serve it right-side-up, the cake would taste much airier.

Does that make sense?

While my pineapple upside down cake is mega soft and not nearly as dense as, say, pound cake, it’s not overly light either. I know you’ll love its unique texture, especially paired with the brown sugar caramelized fruit topping. Let me know how you like it!

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overhead image of pineapple upside down cake on a white serving plate

Pineapple Upside Down Cake

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: serves 8-10
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Updated in 2020, this is my favorite recipe for traditional pineapple upside down cake. For best success, read the recipe and recipe notes before beginning.



  • 1/4 cup (60g) unsalted butter, melted
  • 1/2 cup (100g) packed light or dark brown sugar
  • 810 pineapple slices (see note)*
  • 1520 maraschino cherries (see note)*


  • 1 and 1/2 cups (180g) cake flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large egg whites, at room temperature
  • 1/3 cup (80gsour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup (80ml) whole milk, at room temperature


  1. Preheat oven to 350°F (177°C).
  2. Prepare topping first: Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean towel or paper towel. (The wetter the fruit, the more likely the cake could overflow or the topping could seep over the sides when inverted.) Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. I like to halve 3 pineapple rings and arrange them around the sides of the pan, too. See my photo and video above for a visual of the arranged topping. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or “set” the topping’s arrangement.
  3. Make the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  5. Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
  6. Bake for 43-48 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean– a couple moist crumbs are OK. Don’t be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. (We serve the cake upside down anyway!)
  7. Remove cake from the oven and cool on a wire rack for just 20 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides– that’s ok. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
  8. Cover leftover slices and store for up to 3 days in the refrigerator or 3 months in the freezer. Thaw at room temperature. I don’t recommend freezing the cake as a whole because the topping arrangement doesn’t thaw very nicely. See make ahead instructions below.


  1. Make Ahead Instructions: You can refrigerate the topping in step 2 for up to 1 day. If refrigerating for longer than 1 hour, cover it tightly. Other than that, this isn’t the best cake to make ahead of time or freeze because the pineapples will settle down into the cake– while still tasty, the presentation won’t be as pleasing. You can, however, prepare the wet ingredients (cover and refrigerate) and dry ingredients (cover at room temperature) separately up to 1 day ahead of time, then continue with the recipe the next day. Let the wet ingredients come to room temperature before mixing.
  2. Old Recipe: The current cake batter recipe was updated in 2020. If you loved the old cake batter recipe, originally published in 2014, here it is: The topping recipe is the same. Prepare the recipe above through step 2. For the cake batter, whisk 1 and 2/3 cups (210g) all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt together. In a separate bowl, whisk 1/2 cup (115g) melted unsalted butter, 3/4 cup (150g) packed light brown sugar, 1/4 cup (50g) granulated sugar, 1 large egg, 1/4 cup (60g) yogurt or sour cream, 1/2 cup (120ml) milk, 1/4 cup (60ml) pineapple juice, and 1 Tablespoon vanilla extract together. Whisk wet and dry ingredients together until smooth. Continue with step 5 in the recipe above.
  3. Pineapple & Cherries: Traditional recipes use canned pineapple and maraschino cherries. I recommend 1 20 ounce can of pineapple rings/slices, which usually holds 10 rings/slices. You can use fresh pineapple rings/slices and fresh cherries if desired. If using fresh cherries, I recommend halving them. Blot excess liquid off the fresh fruit just as I instruct in step 2. Fresh or canned pineapple chunks, tidbits, and/or crushed pineapple will create a messy topping that could spill over the sides when the cake is inverted. I recommend rings/slices because they are larger.
  4. Cake Flour: If you can’t get your hands on cake flour, use this cake flour substitute. I suggest doing this 2x, then remove 1/2 cup since you need 1 and 1/2 cups in this recipe.
  5. Sour Cream & Milk: Full fat sour cream and whole milk are strongly recommended for the best taste and texture. A full fat plain yogurt would work instead of the sour cream, though the cake may not taste as tender. Same goes with a lower fat or nondairy milk.
  6. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.

Keywords: pineapple upside down cake, cake

slice of pineapple upside down cake

pineapple upside down cake


  1. So I managed to bake this cake tonight and its AMAZING!!!!! I was sooooo clueless but I’m glad it came out good. But I baked it in a iron cast skillet at 375’F for 40 mins and its came out perfect. If you want it more golden to brown prob just leave it for 45mins. And I did not cover it with aluminum i left it and it was perfect. I couldn’t wait and it is 11:30 but i had my first warm slice and its delishes. One thing though it is pretty sweet maybe reducing the brown sugar that is the topping to 1/4 cup will make it less sweet. Either way THANK YOU SO MUCH for this receipe. I love baking and this was the first time i baked a pineapple upside-down cake and if i do say so myself it is delish. Hopefully tomorrow when i wake up there’s still some left. Thank You and Good Night 🙂

  2. Our daughter requested a pineapple upside down cake for her 33rd. birthday,so I made one ahead of time just to make sure that it would be one we would like. I loved your recipe! It was the easiest one I found. I bake a lot, but have never mastered this cake. Thanks to your easy to follow recipe, I think we have a new go to cake recipe when we have birthdays around here.

  3. Hi Sally!
    I made this cake for my husband’s birthday. It was a hit! I especially loved the edges, all crispy and buttery and caramel-y! yum. Added a little extra flour due to high altitude, texture came out perfect. I found a deeper 9 inch cake pan, as you had cautioned, was perfect with no oven spillovers.
    Thank you!

  4. hi Sally!… first i want to THANK YOU for being so kind as to share your recipes and insights/reviews.. helped me a lot in my baking..
    Sally, i have made 2 successful first try’s of your CARROT CAKE AND PINEAPPLE UPSIDE DOWN CAKES, and boy oh boy! all i got was all compliments! :)…
    it’s just an hour ago that i made my first Pineapple Upside Down and i am proud to say it tasted soooo good it disappeared like magic after i presented it to my friends! hahaha… i followed it to the letter and it turned out moist and yummy and i couln’t add nor innovate more to this recipe.. IT’S JUST PERFECT, SALLY… so, THANK YOU… and more power!

  5. I have never bake before and pineapple upside down cake was a foreign idea to me (I am not from the states too), ironically it is my husband’s favorite cake and only today, after 8 years together I finally brave enough to make it for him because he had such a rough time with work. You need a new label that is called foolproof on this recipe because I am a fool when it comes to baking but oh boy did that cake comes out straight from the most joyful place on earth. Thank you for this recipe, for it made me got such an indescribable look from my husband when I served it to him. Cant say thank you enough!

  6. Debbie in Kingman, AZ says:

    Hello Sally, I’m gonna be trying your PUDC recipe in about a week for a friend of mine who hasn’t had it in about 40 years! I read ALL the comments and I just wanted to put a thought out because of all of those who commented about having to bake longer. I know that altitudes can make a difference in baking times. Is it possible that might be the problem for some people? I’ll let you know how mine turned out as well as what my friend thinks of it 🙂 I usually make my Peanut Butter Cheesecake and homemade Bailey’s at Holiday time. Thank you for your recipe, and to all the posters for your input! Happy Holidays!

    Debbie Greene

  7. Hi Sally.
    I was wondering if this recipe could be used to make cupcakes?
    Thank you.

    1. Definitely. I’m unsure of the exact bake time (maybe around 18-20 minutes).

  8. I made this for my Dad’s 85th Birthday yesterday and it was delicious but a little pudding like. I baked it 40 minutes, then 10 more, then 10 more. My tester finally came out clean and I turned the oven off and left it in while the oven cooled. It cooled and flipped perfectly! Was beautiful until it had been out on the platter all day when it sunk in the middle.
    Does anyone have any hints on how long to bake this…higher temperature maybe? I did sift the four and measured exactly.
    My IPad won’t copy the picture here.

  9. Sheldon Lockhart says:

    I found your recipe on Pinterest and can not wait to make it for Christmas but because our family gathering is so large I would like to make it in a 9×13 rectangular pan. Should I just double the recipe, or what would be your suggestion?

    1. I fear there will be way too much cake batter if you doubled the recipe for one 9×13 pan. I would double the recipe, fill the pan only about halfway with the batter and use extra for cupcakes (about 18-20 minutes bake time for the cupcakes). I’m unsure of the bake time for the 9×13 cake.

      1. Sheldon Lockhart says:

        I did as you suggested and made the cake for Christmas. I changed it a little by using coconut milk rather than regular milk and added coconut to the topping to make it an upside down pina colada cake. I had to bake it approximately 1 hr 20 minutes until it tested done. It came out PERFECTLY!!!! I had enough batter left to make 5 Pina Colada Upside Down cupcakes also!! This recipe is a keeper!!!

  10. Ashley Jones says:

    This is by far the best pineapple upside down cake recipe I have found. I made it for Christmas this year and my family absolutely loved it! Thank you for sharing this!

  11. This is a great recipe for upside down pineapple cake! I made this for the first time yesterday and served it at a birthday celebration. Everyone loved this cake!

    It came together well. I weighed all ingredients that had weights listed and baked it in a 9,5×2″ Pyrex Grip Rite pie dish. The amount of dough was perfect for this dish. I waited until the cake started to brown before I covered it with foil. It took about 15min longer than listed to bake it, but it turned out perfect!

    I went to enter the recipe on MyFitnessPal and was really positively surprised. It tastes way higher in calories and fat than it actually is!

    I will be making this many more times! Thank you for this wonderful recipe!!

    1. I have now made this cake a total of 5 times now for different parties and everyone loves it! Thanks again!

  12. Can this be made in a Springform pan?

    1. I’m sure it could, but I am unsure how the pineapples will stay put and of the baking time.

      1. No, definitely not I tried but the butter leaked through D:

  13. My husband has been dying for a Pineapple Upside Down Cake. I promised him one for his 40th B-day and the his Mother said she would make him one and ended up making him nothing at all. So ever since I have been trying to make up for it. THIS DID IT!! Your recipes never fail me and even I, who does not really like Pineapples had to eat this cake and thought it was delicious! Thank you so much!!

  14. Spinnin Jenny says:

    I have always made my pineapple upside-down cakes in a #8 iron skillet. It’s deep, and is able to hold the fruit & pecans (from our yard in GA) and the batter. It’s what my Mom used. The recipe my Mom used came from a 1930’s cook booklet from Spry Shortening. Spry shortening is no longer available, but the recipes are wonderful!

    Once I was listening way too much to a Beatle’s album, and reversed everything!! I put the batter in the bottom, brown sugar, the pineapple, cherries, and pecans on top!! I baked it anyway. and it tasted good, but my family has never forgotten my right-side up pineapple upside-down cake!

  15. Juliet Beckman says:

    Hi, this would be my first time ever attempting to make a pineapple upside down cake and I want to make sure its perfect and I do it correctly. Im a little confused about how you prepared the topping- from what ive heard and other videos on making this cake, the brown sugar and butter were melted on the stove top and then the pineapples were arranged on the top, and then the batter was added. In your directions it doesn’t say anywhere to mix the brown sugar with the melted butter. How does this work? Thanks

    1. I melt the butter and sprinkle the brown sugar on top. Saves a step and still achieves the same great taste in my opinion.

  16. Here I am, wearing mint green and longing for spring, looking for an upside-down pineapple cake and I came across yours! Perfect Sunday treat as I get ready to watch the Great British Bake Show, cake in hand, this evening. Thank you for sharing your lovely recipe! Suzanna

  17. I cannot thank you enough for this recipe, it is simply DELICH. I baked this twice, TWO DAYS IN A ROW that how good this cake was. My cake didnt over flow because i used a different size pan slightly bigger i guess and it didnt rise much also i dont know why. Other than that it was soft and the sugar sauce formed at the bottom seeped through the cake and it made it taste even better (its making me drool now :P). I LOVED IT. thus recipe is a keeper.
    THank u so so so much. 😀

  18. Hi Sally. Question for you. This looks beautiful and yummy and I’d like to try it out at a family dinner I’ll be hosting in a few days. Problem is, the dinner is right after work, so most everything will have to be cooked a day or two in advance, taken out of the fridge and warmed on the day of. So I was wondering, is it possible to make the batter beforehand and refrigerate it? And if assuming that’s ok to do, then I would wait for the batter to warm up to room temp before baking, yes? I see above that you can bake it and store it for a day, but there’s nothing like freshly baked cake. 🙂 Thanks!

    1. Maria, this cake really is best the day it is made. I find the pineapples settle and the topping doesn’t look quite as glamorous by day 2. You cannot make the batter ahead of time because the baking powder begins reacting when combined with the wet ingredients. You can, however, prepare the wet (cover and refrigerate) and dry ingredients (cover at room temperature) separately and bake the cake the day of. I would let the wet ingredients come to room temperature before mixing.

  19. Hi Sally! I made this cake for my grandma’s birthday yesterday and it was very scrumptious! I made it in a cast iron skillet because that’s my grandma’s secret way of baking a pineapple upside down cake! The crumb was super moist and flavorful and the topping was to die for! Thank you so much! 🙂

  20. This was delicious! I’m not usually a fan of pineapple cake, but yours is worth making again! I had fresh pineapple that needed to be used so decided to try this recipe & so glad that I did. I baked it in a cast iron skillet which helps carmelize the fruit even more, I think. The kids liked it too, and it warranted a trip to the grocery store on day 2 to buy vanilla ice cream to eat with the leftovers. Thank you, Sally!

  21. Hi Sally,

    Can I make this in a springform pan?! Making this on Easter Sunday. I bought a springform pan for your carrot cake im also making so I was wondering if I could use it for this as well.

    1. Carly, I had a reader try this cake in a springform pan and she said the butter from the topping leaked everywhere. I am just unsure of its presentation. I don’t recommend it.

      1. Yes that’s fine!

      2. I have tried this with a springform pan and it worked. Just layer with sugar, pineapple slices and cherries (leave out butter). Sally, your blog is awesome. Will get your book soon! Best wishes.

  22. Great cake recipe, really liked the simplicity of the batter. Made it for Easter.Used dark sweet cherries that I had in the freezer, and substituted 2/3 c. flour for almond flour… worked great with your base recipe.

  23. I didn’t have sliced pineapple so I used crushed pineapple. I’m not a fan of cherries so I did not add them. This was really good though!

  24. hey! I have made this cake two times now. one with fresh pineapple and one with canned pineapple. I found that the fresh pineapple left a wonder flavor and texture to my cake, but when I tried the canned it didn’t come out the same. I also instead of using yogurt I use mascarpone. It was delicious at every level. thank you so much for the recipe. (:

  25. I have made this twice now and LOVE IT !!! I used apricots the second time at my Husbands request and it was wonderful. I would not change a thing in your recipe !

  26. rochelle rochelle says:


    I was wondering if I could make this cake in a bundt pan?


  27. Thank you so much for reporting back Lauren, I’m glad you love my recipes!

  28. I made this today with fresh pineapple. The flavors were really good and the cake was light and moist. Like several others have said, this took much longer than 40 minutes to bake. Mine took 1 hour. I suspect that because the author only used part of the batter in the pan and the rest for cupcakes, that her cake was thinner and therefore baked quicker then if she had used all the batter in one pan. Keep this in mine if you make this cake (and you should because it was yummy).

  29. I have this in the oven now. The batter tastes REALLY good! I’ve tried many of you’re recipes and love them all. I too have a baking addiction- I have the thighs to prove it lol. 

    1. Your* I can’t spell when I have cake on the brain.

      1. Hahahahaha. Well Toni, I hope you love this cake as much as my family does.

  30. Loved this recipe! I used wheat flour (1 1/3 cups) and thought it was still delicious though definitely heartier. Also put crushed pecans around the pineapple and cherries. I didn’t cover with foil and nothing burned or dried out, was done in about 42 minutes and was still very moist … do put a cookie sheet below as it did bubble over a normal 9″ round. Thanks Sally, can’t wait to try more of your recipes!  

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally