Pineapple Upside-Down Donuts

Name: Pineapple Upside-Down Donuts
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 6 donuts
Ingredients: 1 cup + 2 tablespoons all-purpose flour; 1/2 cup light brown sugar, packed; 1/2 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/4 cup milk (I used Vanilla Almond Milk, but Cow's Milk will work fine); 1/4 cup pineapple juice (unsweetened); 1 teaspoon vanilla extract; 2 1/2 tablespoons unsalted butter, melted; 1 large egg, at room temperature; 6 slices pineapple, from a can, patted dry, sliced in half (see note below); 6 tablespoons dark brown sugar

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5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
30 mins
Servings
6 donuts
Course
Breakfast

Pineapple Upside-Down Donuts

Iris Warren

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Sweet and buttery, these baked pineapple upside-down donuts are sure to be a hit! Ready in less than 20 minutes.

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Ingredients

Servings

For the batter:

1 cup + 2 tablespoons all-purpose flour
1/2 cup light brown sugar, packed
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 cup milk (I used Vanilla Almond Milk, but Cow's Milk will work fine)
1/4 cup pineapple juice (unsweetened)
1 teaspoon vanilla extract
2 1/2 tablespoons unsalted butter, melted
1 large egg, at room temperature

For the pineapples:

6 slices pineapple, from a can, patted dry, sliced in half (see note below)
6 tablespoons dark brown sugar

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Instructions

Preheat oven to 350 degrees (F).
Generously grease a doughnut pan; set aside.
In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, pineapple juice, vanilla, melted butter, and egg. Gently fold the wet mixture into the dry mixture - being careful not to over mix! Set aside.
Using paper towels, gently pat the pineapple slices dry; set aside. Sprinkle 1 teaspoon of brown sugar in each of the donut molds; break it up evenly around the mold, then place the pineapple over the sugar.
Spoon batter into prepared donut pan (over the pineapple slices); each mold should be filled 3/4 of the way full; you will have leftover batter. Bake for 10-11 minutes, or until the donuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes. Serve warm, or set aside until needed.

Notes

You will need to slice the pre-cut rings of pineapple in half before using them in this recipe. The slices in the can will be too thick as is, causing an uneven fruit to cake ratio. I find the easiest way to slice the pineapples is using a serrated knife, and going slowly!