Pineapple [or other fruit] skillet upside-down cake (Volteado de piña [o otra fruta] en sartén) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 301) by Rick Bayless and Deann Groen Bayless

  • whole wheat flour
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  • store-cupboard ingredients
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  • EYB Comments

    Can substitute raspberries, blackberries, blueberries, cherries, apples, pears, peaches, nectarines, or mangoes for pineapple; all-purpose flour for whole wheat flour; and yogurt for buttermilk.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute raspberries, blackberries, blueberries, cherries, apples, pears, peaches, nectarines, or mangoes for pineapple; all-purpose flour for whole wheat flour; and yogurt for buttermilk.

  • hilarie on June 11, 2020

    6yo didn't like the cake part? I dunno. But this recipe is really versatile.

  • JKDLady on April 30, 2014

    This was nice and easy, but way too sweet. Next time I would try 1/4 cup instead of 3/4 cup.

  • westminstr on March 24, 2014

    Made with 3 cups of chopped rhubarb. I did not increase the sugar to compensate for the rhubarb's tartness, and I was glad I didn't. In fact, next time I would add even more rhubarb, as it reduces greatly, and I would use a tad less sugar, as I found the cake a bit sweet. We enjoyed this cake! Will make again with other fruit.

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