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Pineapple Upside Down Donuts

By Macki West |

Yes, you read that correctly and you will eat all of them. We’ve already gone through one batch in a day (with some help from the neighbors). This was one of those unexpected recipes that just blows your mind and it all started with a pineapple sale at the grocery store. How could I resist buying a pineapple when they were only .99 cents? We ate about half of the pineapple, then I was daydreaming about pineapple upside down cake and these baked apple donuts. Could we combine the two and make this happen? Oh yes we can and we did! Get the full recipe after the jump…

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Pineapple Upside Down Donuts

Pineapple Slicing

I cut the pineapple into chunks and let Sylvie slice it into small pieces with a butter knife.

Pineapple Upside Down Mini Cakes
2 tablespoons butter
1/2 fresh pineapple chopped or 1 can crushed pineapple, drained
brown sugar for sprinkling
1 1/4 cup all purpose flour (or 3/4 cup AP flour and 1/2 cup whole wheat pastry flour
1 teaspoon baking powder

pinch of salt
1/2 granulated sugar
1 egg
4 tablespoons butter (melted + cooled)
1  6oz  container vanilla yogurt
1/2 teaspoon vanilla

Confectioners sugar for dusting, optional

2 mini donut pans or 1 large and 1 small donut pan

Preheat the oven to 350 degrees. Spray the donut pans, divide butter into each donut mold and place in the oven until for about  a minute until the butter melts. Once melted, remove from oven and sprinkle brown sugar into each cup, covering the bottom. Place about a teaspoon of the crushed pineapple into each cup and set aside. For larger donuts, just make sure to loosely cover the bottom with pineapple/

In a small bowl whisk together flour, salt and baking powder. In a large bowl of a mixer, whisk the granulated sugar and egg together until thick. Whisk in the melted butter a little bit at a time. Then add the yogurt and vanilla. Whisk until combined add flour mixture 1/2 cup at a time and whisk until just combined.

Spoon batter into a ziploc bag and cut the corner off. Squeeze over the pineapple in each mold until full. Bake for 10 to 15 minutes or until golden brown and depends on the size of pan you use. Let the donuts cool for  5 minutes and place a cookie sheet over the top of the pan and invert the donuts onto the pan. Let the donut pan sit upside down for 1 minute before lifting up the pan. Let cool completely before serving, if you can stand to wait! Dust with confectioners sugar.


Read more great recipes from Macki on Cooking With My Kid!

Follow Macki on Twitter for updates!

More on Family Kitchen:

10 pasta dishes with just 5 ingredients

15 strawberry shortcake recipes

no cook fresh strawberry syrup

15 iron skillet desserts

10 colorful springtime easter salads

See all Macki’s recipes on Family Kitchen



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About Macki West


Macki West

Macki West is a unique and original wild-woman at heart who happens to be wrapped around her three kids fingers. She founded Cool Mom Tips and contributes to Prudent Baby, Cooking With My Kid, Babble’s Family Kitchen, and Babble Pregnancy. Read bio and latest posts → Read Macki's latest posts →

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