Pineapple Upside-Down Donuts
Sweet and buttery, these baked pineapple upside-down donuts are sure to be a hit! Ready in less than 20 minutes.
Ingredients
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
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!
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature