Name: Low Sodium Pineapple Upside Down Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: ¼ cup unsalted butter; ½ cup brown sugar; 1 (20 oz) can pineapple slices in 100% juice, drained; 1¼ cups all-purpose flour; ½ cup sugar; 1½ tsp sodium-free baking powder; ¾ cup milk; ¼ cup unsalted butter; 1 tsp vanilla extract; 1 large egg

This beautiful cake is topped with golden pineapple slices baked into a light, fluffy vanilla cake. By using no salt added pineapple, sodium-free baking powder, and unsalted butter, this dessert fits perfectly into a low sodium baking lifestyle. It’s ideal for those managing blood pressure or following a kidney-friendly or DASH diet.

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Table of Contents

Ingredients Needed

Topping:

¼ cup unsalted butter: melted in the cake pan.
½ cup brown sugar: packed.
1 (20 oz) can pineapple slices in 100% juice: no salt added, drained.

Cake:

1¼ cups all-purpose flour: base of the cake.

½ cup granulated sugar: for sweetness.
1½ teaspoons sodium-free baking powder: for rise.
¾ cup milk: any type.
¼ cup unsalted butter: softened.
1 teaspoon vanilla extract: for flavor.
1 large egg: for structure.

How To Make Low Sodium Pineapple Upside Down Cake

Prepare the Topping:
Preheat oven to 350°F. Melt ¼ cup butter directly in a 9-inch round cake pan. Sprinkle brown sugar evenly over the melted butter. Arrange pineapple slices over the sugar. Set aside.

Mix the Batter:
In a large bowl, combine flour, sugar, and baking powder. Add milk, butter, vanilla, and egg.

Beat the Batter:
Mix on low speed for 30 seconds. Increase to high and beat for 1 minute until smooth.

Assemble the Cake:
Pour the batter over the pineapple slices. Smooth the top gently with a spatula.

Bake:
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Invert:
Let the cake cool in the pan until room temperature. Run a thin knife around the edge. Invert carefully onto a serving plate.

Recipe Tips

Use no salt added pineapple in 100% juice to keep it sodium-smart.
Always use sodium-free baking powder and unsalted butter.

For a golden top, make sure the butter and sugar fully melt together.
Let the cake cool fully before inverting to avoid breakage.
Serve chilled or at room temperature.

How to Store & Reheat

Room Temperature: Store covered up to 2 days.
Fridge: Store up to 4 days. Bring to room temp before serving.
Freezer: Wrap slices in plastic wrap and freeze up to 2 months. Thaw before eating.

Nutrition Facts (per slice)

Calories: 240
Sodium: ~85 mg
Protein: 3g
Fat: 9g
Carbs: 37g
Fibre: 1g
Sugar: 25g

FAQs

Is pineapple upside down cake high in sodium?
It can be, but with sodium-free baking powder and no salt added pineapple, it becomes a great low sodium dessert.

What kind of pineapple should I use?
Use canned pineapple slices in 100% juice with no added salt or sugar. Rinse if unsure.

Can I use whole wheat flour for more fiber?
Yes, you can substitute up to half with whole wheat flour, though texture may be denser.

Can I make this dairy-free?
Yes. Use plant-based milk and butter alternatives that are unsalted.

Why invert the cake after cooling?
Cooling allows the topping to set slightly so the cake flips cleanly without sticking.

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