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.Print
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
- brown sugar
- Preheat oven to 400ºF.
- Separate the egg yolks from the whites. Reserve both yolks and whites. Beat the egg whites until fluffy.
- Beat condensed milk and butter together. Add yolks, flour, baking powder, vanilla and coconut oil.
- Slowly fold in the egg whites.
- 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.
- 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.