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.
Pineapple Upside Down Donuts
Ingredients
- 1/4 c. butter
- 2/3 c. brown sugar
- 1 c. crushed pineapple drained
- 1 c. cake flour
- 1/2 c. sugar
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 6 Tbsp. milk
- 2 Tbsp. vanilla yogurt
- 1 egg
- 1 Tbsp. melted butter
- 1/2 tsp. vanilla
Instructions
- Preheat oven to 375 degrees.
- Prepare 2 donut pans with baking spray.
- In a medium saucepan, combine 1/4 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 2/3 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…..
How perfect are these on National Donut Day 🙂
Daaaang girrrl!! I know who I want to celebrate National Doughnut Day with!!! ♥
I hate pineapple. I just think it’s super gross in almost any form, but I gotta say I really want to try one of these donuts.
I saw this on your instagram. Insanity in the best way! YUM!
You are the queen of doughnuts!! And it totally makes sense since you were spoiled with them while you were younger 😉 Awesome job!
These donuts look amazing! I love pineapple upside down cake, so I would love to try this!
I may have to put ice cream on these donuts for breakfast. Hehehe, that’s okay, right?
Donuts were a special treat as I was growing up, definitely nothing on a regular basis. I love pineapple upside down cake so I know I would love these!
My kids never get real donuts either, only baked — but they don’t complain because baked are still amazing! I love pineapple upside down cake so I love what you did here with donuts Cathy — these are so fun!
If there was a way to one up pineapple side down cake, you just did it!! Awesome donut idea!! 😀
I made these this morning and they are fabulous!!
Can I replace eggs with some thing else.
Wow, these look fab! I’m vegan and I can totally see how you could sub a few ingredients and make these vegan! Wonderful idea!
These looks amazing! Can’t wait to try them.
I just made these and while they taste okay, they are very thin. Not sure what size donut pan you use, but there was no way each one was getting 2/3 full. They ended up like a donut cut in 1/2. The jury is still out on if I make them again, but if I do–I’ll probably decrease the number from 12 to 8. Or maybe double the batter.
Huge fan of pineapple upside down cake and gave these a go. Used a silicone donut mold and not sure if that effected the softness of these (I found them too soft). I subbed milk for almond milk as well. 10-12 mins seemed too soon when I checked, so left them in for another 5 (15 mins total). I did find the dough slightly undercooked. I did mini size donuts and got 12 out of the batter mix.
Overall okay. I feel as though the taste is missing something. I also found the topping did not fully stay on the donut and a good portion was left in the donut tray. Next time I will use a pineapple ring instead.