Volteado de Piña

In addition to a delicious pork pozole, Marisol Galvan Murillo made a pineapple upside-down cake, Volteado de Piña. This cake only has a bit of added sugar, so it isn’t too sweet. Add more or remove pecans and coconut, based on your taste preferences.

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Volteado de Piña

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  • Author: Kirsten Gjesdal


This pineapple upside-down cake is light and not too sugary. Perfect for a summer day!


  • 1 cup flour
  • 4 eggs
  • 1 can sweetened condensed milk
  • 1 stick of butter
  • 1/2 cup coconut oil
  • 1 tablespoon baking powder
  • 1 tablespoon vanilla
  • 1 can sliced pineapple
  • coconut flakes
  • pecans
  • brown sugar


  1. Preheat oven to 400ºF.
  2. Separate the egg yolks from the whites. Reserve both yolks and whites. Beat the egg whites until fluffy.
  3. Beat condensed milk and butter together. Add yolks, flour, baking powder, vanilla and coconut oil.
  4. Slowly fold in the egg whites.
  5. Grease a square cake pan with a small amount of coconut oil. Add the pineapple (usually 9 slices) and sprinkle with coconut flakes, pecans, and brown sugar. Pour cake mixture over the top. Spread to even;y fill pan.
  6. Bake at 400ºF for 15 min. Reduce to 350ºF until a knife inserted in the middle comes out clean, around 35 min.


Pecans, coconut, and brown sugar can be increased or omitted depending on flavor preference.

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