Pineapple Upside Down Donuts

Pineapple Upside Down Donuts

Do you love donuts? Or doughnuts? I spell it donuts, but I know there is a big debate on how people actually spell it. But regardless of that struggle, donuts/doughnuts are awesome! My husband a while back bought me a great donut pan and I’ve gone wild using since I’ve received it. Who said men can’t be thoughtful at times! You can see some of my concoctions here, here, here oh and did I mention here? Some of those were my first posts so they need to be rephotographed but still delicious! But these Pineapple Upside Down Donuts are by far one of my favorite. 

Pineapple Upside Down Donuts 1

I absolutely love Upside Down Pineapple Cake…you can see my post for my Upside Down pineapple Bundt Cake here! Ok enough with my sharing of donuts and pineapple upside down what nots. There is something about the flavor of pineapple, brown sugar and cherry that I absolutely love. I don’t know about you but pineapple is one of my most loved fruits and it is so versatile in baking AND cooking that I always have to keep a can on hand just in case I come across something that looks divine or inspiration strikes. Which inspiration struck when I was thinking of these bad boys!

Pineapple Upside Down Donuts 2

These come together and bake up so quick that it would be rude of me not to share it with you! Now since you add your pineapple and brown sugar to the bottom of your donut wells don’t be alarmed if these little guys float above your pan, it is completely normal and  by the time they are risen that tall they will have baked enough that the thought of the spilling is out of the question! There is my PSA for you all today! Now how about I just give you the recipe already?

Pineapple Upside Down Donuts bite

Pineapple Upside Down Donuts
Yields 6
A delicous donut remenicient from the popular cake version with delicious pineapple and cherry!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
  1. 1 cup all-purpose flour
  2. 1 tsp baking powder
  3. 1/4 tsp salt
  4. 1/4 cup granulated sugar
  5. 1 egg
  6. 1/4 cup sour cream
  7. 3 Tbs milk (we used vanilla soy milk)
  8. 1 Tbs butter, melted
  9. 1 tsp vanilla
Pineapple topping
  1. 6 Tbs crushed pineapple
  2. 6 Tbs melted butter
  3. 6 Tbs brown sugar
  4. 6 marachino cherries
  1. Pre-heat oven to 400.
  2. In bowl, add all dry ingredients and stir to combine.
  3. Add egg, sour cream, milk, vanilla, butter and stir everything until just combined.
  4. Spray your donut pan with non-stick cooking spray.
  5. In bottom of each donut well place 1 Tbs butter, 1 Tbs brown sugar and 1 Tbs pineapple in that order.
  6. In a plastic bag or piping bag add your dough.
  7. Cut a hole in tip and start piping into wells.
  8. Bake for about 10 minutes or until golden brown and donuts spring back.
  9. Once cooked quickly turn out onto cooling rack and let cool.
  10. Place 1 cherry in center of each donut.
  11. Serve and enjoy!
Tornadough Alli

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35 thoughts on “Pineapple Upside Down Donuts

    1. Honestly you could make these into muffins easily! Just do the same steps but I would chop up a cherry or 2 and put it down with the pineapple instead of adding after it was baked!

  1. I love pineapple upside down cake and was so excited to see your donut version! I recently bought a donut pan and I can hardly wait to make these!

    1. Thank you Susan. Once I got my donut pan and I didn’t have to borrow my moms I’ve had sooooo much fun with it. I even bought one of those mini donut electric ones. Too many flavors!

  2. What a really cute idea !!! We love donuts and pinapple upside down cake and never thought to put them together. We WILL be trying this recipe. Thanks for sharing.

  3. We have been all about the donuts recently! I have donut pans that I neglected for far too long and now that I’ve gotten them out for use, my family can’t get enough. This recipe looks SO scrumptious – what a great mash-up! – and I’m so excited to try it 🙂

  4. These look sooooo good. I would love to get a donut pan but there are so many to choose from. My question is “do you use a pan for 6 or 12 donuts. Love your recipes!

  5. I made these and I they definitely took longer than 10 minutes. The recipe didn’t state whether to drain the crushed pineapple or not, so I didn’t and I’m glad I had a cookie sheet underneath the donut pan because, the butter leaked out. The problem I had was that by the time I put the butter, brown sugar and pineapple there wasn’t much room for the dough. What can I do different so, that all of recipe fits into the pan without the overflow? By the way they tasted good. Thanks, Bev

    1. Hi Bev, I’m sorry these didn’t turn out the way that you had expected. Cooking time for me is around 10 minutes but ovens can vary widely so when they are golden and bounce back is a general rule of thumb for doneness to me. Thanks for pointing out that the pineapple doesn’t state drained, I will change that in my recipe as I intact do drain it. The donuts do rise over the tops of the pan when baked and I’m sorry that yours made a mess. Usually the brown sugar and butter melt into themselves or devolve when I add them to the Donut wells and I myself have never had a hard time with fitting the batter into the pan, maybe reduce the amount by half in each well to see if it works better for you! I find with any “upside down” recipe using brown sugar and butter the risk of overflow is higher so I’m glad you did put the cook sheet underneath as the two bubble up and caramelize which often causes that in many recipes. I am so glad that you did however enjoy the flavor of these, they are one of my kids favorites.

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