Pineapple Upside Down Donuts taste just like the cake, in donut form! These baked donuts are moist & cake-like with a sweet pineapple brown sugar topping. Delicious for breakfast, or try them warm with a scoop of ice cream on top for dessert!
Growing up, donuts were definitely a thing in our house. As in every Sunday, they were kind of expected. As in if we didn’t have them, we couldn’t help but wonder if we were had done something wrong. Because Sunday just wasn’t Sunday without them!
Looking back, I realize we were kind of spoiled. At least when it came to donuts. I mean – what type of kids come to expect donuts on the weekly? Definitely not mine. My kids can probably count on two hands the number of times we’ve gotten them donuts for breakfast. But you know what? I kind of love it.
Because my parents were totally not the spoiling type. But when it came to donuts, I think they just couldn’t help themselves. Either that, or they knew they had an easy in. A way to make us the happiest kids ever. A way to guarantee we would love them for all of eternity.
My favorite kind of donut growing up? Chocolate Cream Filled all the way…although Vanilla Long Johns were a close second. To be honest, these Pineapple Upside Down Donuts wouldn’t have even been on my childhood radar. But now? I can’t get enough of them. There’s something about the way the pineapple caramelizes with the brown sugar…and who knew baked donuts were so easy to make? Dangerously easy, really.
- ¼ c. butter
- ⅔ c. brown sugar
- 1 c. crushed pineapple, drained
- 1 c. cake flour
- ½ c. sugar
- 1 tsp. baking powder
- ½ tsp. cinnamon
- ½ tsp. salt
- 6 Tbsp. milk
- 2 Tbsp. vanilla yogurt
- 1 egg
- 1 Tbsp. melted butter
- ½ tsp. vanilla
- Preheat oven to 375 degrees.
- Prepare 2 donut pans with baking spray.
- In a medium saucepan, combine ¼ c. butter, brown sugar, and crushed pineapple. Cook over medium heat until butter is melted.
- Divide mixture evenly among 2 donut pans (12 donuts).
- In a separate mixing bowl, combine cake flour, sugar, baking powder, cinnamon, and salt.
- Add milk, yogurt, egg, melted butter, and vanilla and stir until blended.
- Spoon into donut pans, filling ⅔ full.
- Bake at 375 degrees for 10-12 minutes or until tops spring back when lightly touched.
- Cool 10 minutes in pan; loosen edges and invert onto cooling rack. *Place cooling rack directly on top of donut pan and flip quickly, then gently lift pan to release donuts.
So, in honor of National Donut Day (which is today!) I’ve joined together with some of my favorite bloggers to bring you all the donuts you can handle! Or at least enough to last you a while. They are DONUTS, after all…..