Baked Donuts Recipe – with Pineapple Upside Down Topping
Pineapple Upside Down Donuts
This baked donuts recipe makes a dozen tender and moist cake donuts with a chewy pineapple upside down topping. An easy to make baked donuts recipe that is so good you can skip the hassle of deep frying. Your family will love them for a different weekend breakfast or snack.
The sour cream donut batter is really tender and has a soft vanilla buttery flavour. The sour cream gives it a little extra tang and the texture is wonderful. These make a really special baked donut, you won’t miss the deep frying. If you like pineapple I promise you will want to keep this recipe.
Pineapple Upside Down Baked Donuts Ingredients
You likely have these ingredients at home, if not they are available at most grocery stores.
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 -Preparation
Now that you have the ingredients, preheat oven to 350 F.
Set out a large donut tin, coat with with non stick cooking spray, set aside.
Step 2 -Make the Pineapple Layer
In a medium sized sauce pan over medium heat melt the butter. Add the brown sugar and pineapple tidbits. Cook over medium heat until the sugar is all melted. 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 – Mix the Baked Donut Dough
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 after each addition, scrape down the sides of the bowl.
Remove from the mixer. Fold in the sour cream and vanilla. Place back in the mixer.
In a second large bowl add the flour, baking powder, baking soda and salt. Mix well to disperse the baking soda and baking powder throughout.
With your mixer on low, add the mixed dry ingredients about half a cup at a time. Beat until combined and the batter is smooth (about 30 seconds).
Once mixed spoon the sour cream cake batter over the pineapple layer.
Step 4- Bake the Donuts
Once your donut pan is filled, bake the donuts at 350 F for 20-30 minutes
Once golden brown, remove from oven and then invert the donuts.
To invert the donuts, cover the hot donut pan with a large serving plate or cookie sheet. Using oven mitts flip over both pans together, then lift off the donut sheet. If some of the baked donuts stick flip the donut pan over and loosen the edges with a knife.
Serve warm or cold.
Freezing Baked Donuts
To freeze the pineapple upside down donuts I wrapped mine in bundles of two with parchment paper. Then place them in a heavy duty freezer bag. Make sure nothing crushes them until they are frozen hard. Stored this way they should maintain their best quality for about 2 to 3 months.
Not ready to make this recipe yet. Pin it for later!
Pineapple Upside Down Donuts
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
- Preheat oven to 350 F. Set out a large muffin tin. Spray with non-stick coating
Pineapple Layer
- In a medium sized sauce pan over medium heat melt the butter. Add the brown sugar and pineapple tidbits. Cook over medium heat until the sugar is all melted.
- 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.
Baked Donut Dough
- 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 after each addition, scrape down the sides of the bowl.
- Remove from the mixer. Fold in the sour cream and vanilla. Place back in the mixer.
- In a second large bowl add the flour, baking powder, baking soda and salt. Mix well to disperse the baking soda and baking powder throughout.
- With your mixer on low, add the mixed dry ingredients about half a cup at a time. Beat until combined and the batter is smooth (about 30 seconds).
- Once mixed spoon the sour cream cake batter over the pineapple layer.
- Bake at 350 F for 20-30 minutes.
- Cover with a serving plate or cookie sheet, flip over, lift off the pan. If some of the baked donuts stick flip the donut pan over and loosen the edges with a knife.
Notes
Other Great Recipes with Pineapple
No Bake Pineapple Dessert
An updated version of the pineapple fluff recipe with pineapple, mandarine oranges, coconut and whipping cream. A light tasting fruity dessert thats perfect for anytime of year.
Hummingbird Cake in a Jar
A large hummingbird cake dessert recipe layered in jars with cream cheese icing, pineapple and Skor bits. Make them large in a pint jar, or small in a half pint mason jar. Screw a lid on top and they are ready for the freezer, or for the road.
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.