Baked Donuts Recipe with Pineapple Upside-Down Cake Topping
These pineapple upside-down baked donuts are a fun dessert twist on the classic retro cake. Instead of making a full upside-down cake, this recipe turns those familiar flavors into individual baked donuts topped with caramelized pineapple and brown sugar.
The donuts themselves are soft and tender thanks to sour cream in the batter, and because they’re baked instead of fried, they’re easy to make at home without special equipment. These are perfect for sharing, potlucks, summer gatherings, or anytime you want a nostalgic dessert that feels a little different.
Ingredients for Baked Pineapple Upside-Down Donuts
You’ll need two simple components for this recipe: the pineapple topping and the sour cream donut batter. Most of the ingredients are pantry staples.
Pineapple Layer Ingredients
- 1 can pineapple tidbits drained well
- 1 cup brown sugar
- 1/2 cup butter
Sour Cream Donut Batter Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 3 extra large eggs
- 2 teaspoons pure vanilla extract
- 1 cup full-fat sour cream
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
How to Make Baked Donuts with Pineapple Upside Down Topping
Step 1 – Prepare the Pan and Oven
Preheat the oven to 350°F. Generously grease a standard donut pan with nonstick spray and set aside.
Step 2 – Make the Pineapple Topping
In a medium sized saucepan over medium heat, melt the butter. Add the brown sugar and drained pineapple tidbits, stirring until the sugar is fully melted and the mixture becomes glossy.
Spoon the pineapple mixture evenly into the bottom of each donut cavity, spreading it gently with a spoon so it covers the base.
Step 3 – Make the Sour Cream Donut Batter
In a large mixing bowl, beat the butter until fluffy. Add the sugar, beat again, scrape down the sides of the bowl.
Add the eggs one at a time, beating well after each addition and scraping the bowl between additions
Remove from the mixer. Fold in the sour cream and vanilla. Place back in the mixer.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the dry ingredients gradually until the batter is smooth and fully combined.
Carefully spoon the batter over the pineapple topping in each donut cavity, filling them evenly.
Step 4- Bake the Donuts and Invert
Bake the donuts at 350°F for 20 to 30 minutes, or until set and lightly golden.
Once golden brown, remove from oven and then invert the donuts.
While the donuts are still hot, carefully place a large plate or baking sheet over the donut pan. Using oven mitts, flip the pan and plate together so the donuts release onto the plate. If any donuts stick, gently loosen them with a knife.
Serving Tips
These pineapple upside-down baked donuts can be served warm or at room temperature. The caramelized pineapple topping makes them rich enough to enjoy as a dessert without frosting or glaze.
They’re especially nice served on a platter for sharing and work well for casual gatherings or potlucks.
Freezing and Storage
To freeze, wrap the donuts in pairs using parchment paper and place them in a freezer-safe bag. Make sure they’re protected from being crushed until fully frozen.
Stored this way, the donuts maintain their best quality for about 2 to 3 months.
Baked Donuts Recipe with Pineapple Upside-Down Cake Topping
Ingredients
Pineapple Topping Layer
- 1 can pineapple tidbits drained well
- ½ cup butter
- 1 cup brown sugar
Sour Cream Cake
- 1 cup butter
- 1 cup white sugar
- 3 extra large eggs
- 2 tsp vanilla extract
- 1 cup real sour cream full fat
- 3 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Instructions
Step 1 – Prepare the Pan and Oven
- Preheat the oven to 350°F. Generously grease a standard donut pan with nonstick spray and set aside.
Step 2 – Make the Pineapple Upside-Down Topping
- In a medium saucepan over medium heat, melt the butter. Add the brown sugar and drained pineapple tidbits, stirring until the sugar is fully melted and the mixture is glossy.
- Place equal portions of the pineapple mixture into the bottom of the 12 donut cups in the donut pan. Spread the mixture evenly with a small spoon.
Step 3 – Make the Sour Cream Donut Batter
- In a large mixing bowl, beat the butter until fluffy. Add the sugar and beat again, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition and scraping the bowl between additions. Mix in the sour cream and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the dry ingredients gradually until the batter is smooth and fully combined.
- Carefully spoon the batter over the pineapple topping in each donut cavity, filling them evenly.
Step 4 – Bake and Invert the Donuts
- Bake the donuts at 350°F for 20 to 30 minutes, or until set and lightly golden.
- While the donuts are still hot, place a large plate or baking sheet over the donut pan. Using oven mitts, carefully flip the pan and plate together so the donuts release onto the plate. If any donuts stick, gently loosen the edges with a knife.
Notes
Not ready to make these pineapple upside-down baked donuts yet?
Save this recipe so you can come back to it later.
More Pineapple Dessert Recipes
No Bake Pineapple Dessert
An updated take on classic pineapple fluff made with pineapple, mandarin oranges, coconut, and whipped cream. It’s a light, fruity dessert that works well any time of year.
Hmmm! This had my mouth watering just looking at the pictures! Your pineapple upside down baked donuts is definitely a “must try it right away” recipe! I’ve already pinned and printed it out! Thanks for sharing!
Hi Gail. Thank you for commenting. I am sure your going to like these donuts, especially since we don’t need to hassle with deep frying them.