Low Sodium Classic Pineapple Upside-Down Cake

Total time1 hr 10 min

Prep time20 min

Cook time40 min

Low Sodium Classic Pineapple Upside-Down Cake

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Ingredients

8 servings

For the topping

4 tbsp unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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⅔ cup packed light brown sugar
1 can (20 oz) pineapple rings in juice, drained, juice reserved
7 maraschino cherries, drained

For the cake

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup reserved pineapple juice

Instructions

1
Preheat the oven to 350°F (175°C). If using a 10-inch oven-safe skillet, place it over medium heat on the stovetop. If using a 9-inch round cake pan, use a small saucepan for this step and transfer the topping to the pan afterward.
2
Melt the 4 tbsp butter in the skillet (or saucepan) over medium heat, then add the brown sugar and stir until the sugar is fully moistened and the mixture is bubbling and smooth, about 2 minutes. Remove from heat. If using a cake pan, pour the brown sugar mixture evenly into the bottom of the pan.

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