Pineapple Upside Down Baked Sour Cream Donut Recipe
These pineapple baked sour cream donuts were very hard to categorize. If you bake them in a donut pan like I did, they are pineapple upside down baked donuts. You can bake them in muffin tins if you prefer and called them pineapple upside down coffee cakes maybe. Either way they are moist and delish, and such a easy less mess way to bake glazed donuts.
The sour cream donut batter is really tender and soft with a vanilla buttery flavour. The sour cream gives it a little extra tang, but the texture is wonderful. These make a really special baked donut. If you like pineapple I promise you will want to keep this recipe.
You could add a maraschino cherry to the center of the donuts once its baked. Even a little bit of whipped cream and a maraschino cherry for a fun dessert. Unfortunately I have a severe allergy to colouring so no maraschino cherries in my house. Its a shame because they would be so pretty on these baked donuts.
Pineapple Upside Down Sour Cream Baked Donut Recipe
Pineapple Layer Ingredients
1 can pineapple tidbits drained well
1/2 cup butter
1 cup brown sugar
Sour Cream Cake Layer Ingredients
1 cup granulated sugar
3 extra large eggs
2 teaspoons pure vanilla extract
1 cup full-fat sour cream
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 F. Set out a large muffin tin. (You don’t need to grease and flour coat it)
Melt butter, add brown sugar, add pineapple. Place equally portions in the bottom of 12 muffin cups. Spread out evenly.
Making the Sour Cream Cake Layer
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 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.