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Pineapple Upside-down Donut

Rachel Snead, Food Editor/ Tech Editor

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Prep: 10 minutes – Cook time: 10 minutes – Total time: 20 minutes 

Makes about 6 donuts 

Ingredients 

For the batter 

  • 1 cup + 2 tablespoons all-purpose flour 
  • ½ cup light brown sugar, packed 
  • ½ teaspoon salt 
  • 1 teaspoon baking powder 
  • ½ teaspoon cinnamon 
  • ¼ cup milk (can use almond milk or cow’s milk) 
  • ¼ cup pineapple juice (unsweetened) 
  • 1 teaspoon vanilla extract 
  • 2 ½ tablespoons unsalted butter (melted) 
  • 1 large egg at room temperature 

For the pineapples 

  • 6 slices pineapple, from can, patted dry, sliced in half (see notes below) 
  • 6 tablespoons dark brown sugar 

Instructions 

  1. Preheat oven to 350 degrees (F). 
  2. Generously grease a doughnut pan; set aside. 
  3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, pineapple juice, vanilla, melted butter, and egg. Gently fold the wet mixture into the dry mixture – being careful not to over mix! Set aside. 
  4. Using paper towels, gently pat the pineapple slices dry; set aside. Sprinkle 1 teaspoon of brown sugar in each of the donut molds; break it up evenly around the mold, then place the pineapple over the sugar. 
  5. Spoon batter into prepared donut pan (over the pineapple slices); each mold should be filled 3/4 of the way full; you will have leftover batter. Bake for 10-11 minutes, or until the donuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes. Serve warm, or set aside until needed. 

Notes 

You will need to slice the pre-cut rings of pineapple in half before using them in this recipe. The slices in the can will be too thick as is, causing an uneven fruit to cake ratio. An easy way to cut them is using a serrated knife, and going slowly.

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Pineapple Upside-down Donut