Pineapple Upside Down DonutsMacki 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…
Pineapple Slicing 1 of 7I cut the pineapple into chunks and let Sylvie slice it into small pieces with a butter knife.
Pouring the Flour 2 of 7
Butter Pats 3 of 7I just used a smidgen of butter in each donut ring.
Donuts Ready to Bake 4 of 7
Pineapple Sprinkle 5 of 7
Taste Test 6 of 7Or as Sylvie calls it 'poison checker'.
All Set and Ready For Dessert 7 of 7
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
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.
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