Pineapple upside-down cake

Prep time: 20 mins
Cook: 35 mins
Serves: 9

An attractive, traditional dessert using cherries and tinned pineapple to keep it low in potassium for an occasional treat.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
43.0g	Carbohydrate
356.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
43.0g	Carbohydrate	356.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Baker Lizzie Morey

An attractive, traditional dessert using tinned fruit to make it low in potassium.

Download recipe card

Ingredients

Topping

50g unsalted butter

50g light soft brown sugar

9 x pineapple rings in fruit juice

9-10 glace cherries

Cake

150g soft unsalted butter

150g golden caster sugar

150g self-raising flour

1.5 teaspoon baking powder

3 eggs

Method

Pineapple upside-down cake

Heat your oven to 180C / gas mark 4. Halve the glace cherries. To make the topping, beat the butter and soft brown sugar together until creamy. Spread the mix over the base and up sides of a high sided cake pan as this will caramelise the cake topping.

Lay 8-9 pineapple rings in the base of the pan and place the glace cherries into the centre of the pineapple rings and fill gaps. Keep the pineapple juice aside to use later.

Add all the cake batter ingredients into a mixer along with 3 tablespoons of pineapple juice and whisk until a soft consistency or beat together with a spoon until well combined.

Spoon the mix onto the top of the pineapple rings and smooth over until level. Bake for approximately 20-25 minutes, until golden. Remove from the oven and leave to stand for 5 minutes then turn it out onto a plate.

Food Facts

Potassium/Phosphate

Tinned fruits with the juice drained and discarded tend to be lower in potassium than fresh. The phosphate in this dish comes mainly from the flour, eggs and baking powder so if you have been advised to restrict your phosphate then have a smaller portion size. If you have been prescribed a phosphate binder ensure you take them with this dish.

Gluten free

Use gluten free flour for those with Coeliac disease or wheat intolerance.

Healthier option

It’s okay to have an occasional treat. However if you have diabetes or want to reduce the calories in this dish then we recommend: • Using a lower fat spread instead of the butter. • Using an artificial sweetener to replace some or all of the sugar in either the base or the topping.

Cheaper option

Using tinned fruits is a relatively inexpensive way to incorporate more fruit in your diet.

Storage

Keep refrigerated and use any leftovers within three days.