Pineapple Upside-Down Doughnuts
A cute twist on a classic, these doughnuts are an easy treat to make and share. Their rich buttery caramelized pineapple tops sit nicely on light, single-serving cakes.
Author: The Chef
Recipe type: Main dish
- One 20-ounce can pineapple slices, 1 teaspoon juice reserved and the rest drained
- 1½ sticks (12 tablespoons) unsalted butter
- 1 cup dark brown sugar
- 1¾ cups all-purpose flour (see Cook's Note)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup buttermilk
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- 1 large egg
- 18 maraschino cherries, stems removed
Special equipment: a nonstick metal doughnut pan and large piping bag
- Preheat the oven to 375 degrees F.
- Carefully slice the pineapple rings in half horizontally to make them into thin rings. Set aside.
- Melt the butter in a small saucepan, then turn off the heat and whisk in the brown sugar until completely blended. Spoon a tablespoon of the sugar mixture into each well of a nonstick metal doughnut pan, then add a pineapple slice to each, pressing down firmly.
- Whisk together the flour, granulated sugar, baking powder, salt and baking soda in a medium bowl. Whisk together the buttermilk, oil, vanilla, egg, reserved pineapple juice and ¼ cup water in a separate medium bowl. Stir the wet ingredients into the dry until fully blended. Pour into a large piping bag or gallon resealable plastic bag, snip the corner to make a ¾-inch opening and pipe some batter into the doughnut pan, filling each well just shy of the top.
- Put the doughnut pan on a rimmed baking sheet and bake until a toothpick inserted in the doughnuts comes out clean, about 10 minutes. Cool the doughnuts in the pan 5 minutes, then loosen from the pan with an offset spatula and invert onto a cooling rack. Top each doughnut with a cherry and repeat with the remaining batter two more times.
- When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)