Growing up I lived about a block away from my grandparents. Needless to say, I spent a lot of time at their house. I don’t think that I ever went to my grandparents house when there wasn’t a full meal sitting on my grandmother’s stove. Pineapple Upside-Down Cake was often on the menu and it definitely included after church on Sundays at least once a month. I love it. It’s one of those old-fashioned desserts that makes me remember my grandmother and all the fun times I had at her house. For this recipe, I thought it would be fun to transform a traditional cake recipe to Pineapple Upside-Down Doughnuts for a quick bite-size breakfast treat.
These Pineapple Upside-Down Doughnuts are so easy to make. I used my favorite doughnut pan, delicious sliced pineapple, and the best maraschino cherries. The dough has delicious vanilla and pineapple flavor, making for a great breakfast pastry.
AuthorloulousucrePreheat the oven to 375℉.
Remove the pineapple slices from the can and carefully slice each one in half horizontally to make thin rings. Set aside.
Using a small saucepan, melt the butter over medium heat. Turn off the heat and whisk in the brown sugar until completely blended. Spoon about 2 teaspoons of the sugar mixture into each well of the doughnut plan. Add a pineapple slice to each well and press down firmly.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the milk, oil, vanilla, egg, and 1/4 cup pineapple juice.
Stir the wet ingredients into the dry ingredients and mix well. Spoon the batter onto each well of the doughnut pan, filling almost to the top, leaving about 1/4".
Place the doughnut pan on a rimmed baking sheet and bake until a toothpick when inserted comes out clean, about 12-14 minutes. Cool the doughnuts for 5 minutes in the pan and then transfer to a cooling rack. Top each doughnut with half of a maraschino cherry. Repeat as often as needed depending on how large your doughnut pan is.
Ingredients
Directions
Preheat the oven to 375℉.
Remove the pineapple slices from the can and carefully slice each one in half horizontally to make thin rings. Set aside.
Using a small saucepan, melt the butter over medium heat. Turn off the heat and whisk in the brown sugar until completely blended. Spoon about 2 teaspoons of the sugar mixture into each well of the doughnut plan. Add a pineapple slice to each well and press down firmly.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the milk, oil, vanilla, egg, and 1/4 cup pineapple juice.
Stir the wet ingredients into the dry ingredients and mix well. Spoon the batter onto each well of the doughnut pan, filling almost to the top, leaving about 1/4".
Place the doughnut pan on a rimmed baking sheet and bake until a toothpick when inserted comes out clean, about 12-14 minutes. Cool the doughnuts for 5 minutes in the pan and then transfer to a cooling rack. Top each doughnut with half of a maraschino cherry. Repeat as often as needed depending on how large your doughnut pan is.
Enjoy!
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