Low Sodium Pineapple Upside Down Cake Recipe

Q: Can I make this lower in sodium?

Yes. Use u003cstrongu003eunsalted butteru003c/strongu003e, check your canned pineapple (avoid added salt), and skip the optional salt in the batter.

Low Sodium Pineapple Upside Down Cake. Yep, still sticky and sweet. Still has that golden pineapple layer that looks fancy but takes no effort. It’s oat flour, almond milk, no salt bomb ingredients. Tastes like vacation cake. No regrets.

Jump to Recipe

Ingredients Needed

Topping:

10 oz canned pineapple rings in 100% juice: drain + dry first.
12–20 maraschino cherries: pat dry too. use fewer if sodium-sensitive.
¼ cup melted unsalted butter: brush it everywhere.
⅓ cup brown sugar: to make that classic caramel top.

Cake Batter:

1¼ cups oat flour: fiber, soft crumb.
1 tsp low sodium baking powder
¼ tsp baking soda
¼ tsp sea salt (optional)
¼ cup unsweetened vanilla almond milk
⅓ cup reserved pineapple juice: from the can.
¼ cup plain yogurt: or cashew yogurt if dairy-free.
1 tsp vanilla extract
¼ cup softened unsalted butter
½ cup brown sugar or coconut sugar
2 large eggs

How To Make Low Sodium Pineapple Upside Down Cake

Dry the Fruit:
Lay pineapple + cherries on paper towels. Press down. Otherwise, they’ll make a soggy mess.

Prep the Pan:
Melt butter. Pour it in the pan. Brush it up the sides like a little cake spa. Add brown sugar. Swirl it around.

Arrange the Fruit:
Pineapple rings go in first. Center or layered — your call. Tuck cherries in the gaps. Cute.

Mix Dry Ingredients:
Whisk oat flour, baking powder, baking soda, optional salt. Done.

Mix Wet Ingredients:
Whisk almond milk, pineapple juice, yogurt, vanilla.

Cream Butter + Sugar:
Beat softened butter and sugar until fluffy — 2 minutes-ish. Add eggs, beat again.

Combine It All:
Alternate adding dry mix and wet mix to the butter bowl. Beat after each round. Try not to overmix.

Assemble + Bake:
Scoop batter gently over fruit layer. Smooth it out. Bake 30 minutes, then loosely cover with foil. Bake 15 more mins. Toothpick should come out clean.

Cool + Flip:
Cool 20–30 minutes in the pan. Then flip it (plate on top, quick turn). That moment’s kinda dramatic. Let it cool completely before slicing.

Low Sodium Pineapple Upside Down Cake Recipe

Recipe Tips

Use unsalted butter — it’s key to keeping this heart-friendly.
Skip the optional salt if you’re strict low sodium.
Use no-sugar-added canned pineapple — some brands sneak salt in.
Dry fruit before baking or the topping won’t caramelize right.

How to Store & Reheat

Room Temp: 1–2 days covered.
Fridge: 4 days. Warm slices in microwave.
Freezer: Slice first. Wrap tight. Reheat gently to avoid rubbery fruit.

Nutrition Facts (Approx. per slice, 8 total)

Calories: 286
Sodium: ~250 mg (can reduce by limiting cherries + skipping salt)
Protein: 5 g
Fat: 15 g
Carbs: 35 g
Fibre: 2 g
Sugar: 20 g

FAQs

Can I make this lower in sodium?

Yes. Use unsalted butter, check your canned pineapple (avoid added salt), and skip the optional salt in the batter.

Do I have to use oat flour?

No, but it helps keep this light and whole-grain without adding sodium. All-purpose works too if that’s what you’ve got.

What about the cherries?

Use fewer or omit. They’re often preserved with sodium — check the jar.

Can I make it vegan?

Yep. Use vegan butter, cashew yogurt, egg substitute (like flax eggs or aquafaba).

How do I keep it from sticking?

Butter the pan well. And let it cool before flipping — helps the top stay pretty.