Pineapple Upside Down Cake

Pineapple Upside Down Cake

Serves: 4-6

Chefs reach for Piña Reàl as an easy way to incorporate pure tropical flavor with one convenient culinary ingredient. The sweetness and acidity of Costa Rican pineapples meet rich cane sugar in this premium-quality infused syrup.

Top a simple sundae, or do something more decadent. Add Reàl to any cake batter, pie, bread pudding and more.


  • 1.25 cup Piña Reàl
  • Makes one 12-inch single layer cake
  • 12 Tablespoons unsalted butter, softened, divided
  • 1/4 cup firmly packed light brown sugar
  • 7 slices canned pineapple, juice reserved
  • 13 maraschino cherries
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup reserved pineapple juice


  1. Preheat the oven to 350ºF. Melt 4 Tablespoons butter over medium-high heat in a 12-inch cast iron skillet. Remove from heat and sprinkle the brown sugar evenly over the butter. Arrange pineapple rings around the bottom of the pan, one layer deep. Place a cherry into the center of each pineapple ring.
  2. Combine the flour, baking powder, baking soda, and spices in a bowl. Beat the remaining 8 Tablespoons butter with the eggs, cream, pineapple juice, and 1 cup Piña Reàl together in a separate bowl. Combine the two and mix until smooth.
  3. Pour the batter over the pineapple layer, spreading it out evenly. Bake for 30–40 minutes, until a toothpick inserted in the middle comes out clean.
  4. Run a knife around the edge to loosen, then carefully invert onto a serving plate.

Piña Reàl, the first syrup infused with tropical pineapples, concentrates the flavor of Costa Rican pineapples for an irresistible tropical flavor. Infuse breakfasts, salsas and more with the perfect balance of sweetness and acidity.