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Best Pineapple Upside-Down Donuts


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


  1. Preheat oven to 350 degrees (F).
  2. Generously grease a doughnut pan; set aside.
  3. 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.
  4. 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.
  5. 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.

This article and recipe adapted from this site

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