Pineapple Upside-Down Cake
A simple sponge cake with a caramelised and cherry topping.
Allergens: contains cereals containing gluten, eggs, milk, sulphites. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 50g carbs · 30g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Unsalted butterpack 250g · use 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Caster sugarnot compared | – | £1.30 |
| Pineapple chunksuse 1 tin | £2.50300g · £0.83 per 100g | £3.60450g · £0.80 per 100g |
| Golden syrupuse 50g | £1.80700g · £0.26 per 100g | £2.05750g · £0.27 per 100g |
| Plain flouruse 200g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Eggspack 6 pack · use 2 eggs | £1.80£0.30 each | £2.40£0.40 each |
| Basket total (full packs) | £8.75 | £10.35 |
| Cost of what this recipe uses | £4.06 | £5.46 |
| Per serving | £0.51 | £0.68 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 8. For a different number, use the amounts in the table above.
- Preheat the oven to 180C (160C fan, gas 4). Grease a 20cm round cake tin with a little vegetable oil and line the base with parchment paper. Weigh 100g unsalted butter, 150g caster sugar and 50g golden syrup into separate bowls, and drain the pineapple chunks from the tin, reserving the juice.
- Place the butter and golden syrup in a small saucepan over low heat, stirring until melted and combined, about 2 minutes. Add the caster sugar and continue to stir until it dissolves completely, forming a smooth, glossy syrup that bubbles gently at the edges.
- Pour the hot syrup into the prepared tin, tilting it to coat the base evenly. Scatter the drained pineapple chunks over the syrup in a single layer, pressing them lightly so they sit flush. Taste a tiny piece of pineapple for sweetness; if desired, sprinkle a pinch of salt to balance the flavour.
- Sift 200g plain flour into a large mixing bowl, adding 1 tsp baking powder if you like a lighter crumb. In a separate jug, lightly beat the 2 eggs with a fork until the yolks and whites are just combined. Make a well in the centre of the flour and pour in the beaten eggs.
- Gradually whisk the flour mixture into the eggs, incorporating a little at a time to avoid lumps. Then pour the warm butter‑syrup mixture from the tin into the batter, stirring continuously until the batter is smooth and thick enough to coat the back of a spoon. Scrape down the sides of the bowl to ensure everything is fully incorporated.
- Pour the batter over the pineapple and syrup in the tin, using a spatula to spread it evenly to the edges. Smooth the top with the back of a spoon, making sure no pineapple peaks are exposed. Give the tin a gentle tap on the worktop to release any trapped air bubbles.
- Bake in the preheated oven for 35‑40 minutes, or until the cake is risen, golden brown around the edges and a skewer inserted into the centre comes out clean. If the top browns too quickly, loosely cover with foil after 25 minutes. The cake should feel springy to the touch when lightly pressed.
- Remove the tin from the oven and let the cake cool in the tin for 10 minutes; this helps the caramel set. Then run a thin knife around the edge, place a large plate over the tin and invert confidently so the pineapple topping lands on top. Lift the tin away to reveal the glossy, caramelised pineapple upside‑down cake.
- Serve warm or at room temperature, optionally with a dollop of whipped cream or vanilla ice cream. Store any leftovers in an airtight container in the fridge for up to 2 days; reheat slices in the microwave for 20‑30 seconds until steaming hot. For longer keeping, freeze the whole cake (wrapped tightly) for up to 1 month and thaw overnight in the fridge before reheating.
Tips
- Swap tinned pineapple for fresh chunks and use honey instead of golden syrup to cut costs.
- Keep the cake in an airtight tin or container; it stays fresh for 2 days at room temperature or refrigerated.
- Freeze the cooled cake wrapped in cling film and foil; thaw in the fridge overnight and reheat once until steaming hot.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Unsalted butter · about 150g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Caster sugar · about 850g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Golden syrup · about 347g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Golden Syrup Flapjack Bars, Coconut Macaroons, Fudgy Milk Chocolate Brownies. - Plain flour · about 1.3kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).