Pineapple Upside Down Cake Doughnuts

1 dozen doughnuts | Prep: 15 minutes | Cook: 20 minutes


1/4 cup butter
1 cup brown sugar
1 15 oz can sliced pineapple, drained
1/2 cup butter
1/2 cup granulated sugar
1 large egg
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoons salt
1/2 cup buttermilk
1/4 teaspoon vanilla extract


Preheat the oven to 350 degrees.

In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until it is moist. Spread in the bottom of your doughnut pan.

Sliced the drained pineapples in half into thinner rings. Place the rings in the doughnut pan and press into the brown sugar.

In the bowl of an electric mixer, beat the butter until it is creamy. Add the sugar and continue beating until fluffy. Add the egg and beat until it is fully incorporated.

In a separate bowl, whisk together the flour, baking powder and salt. In a measuring cup, stir in the vanilla into the buttermilk. Add the flour mixture in increments to the butter mixture, alternating with the milk. Beat until just combined.

Fill the doughnut pan about 2/3 full. Bake for about 18-20 minutes or until golden brown. Gently remove the doughnuts from the pan by inverting onto a plate.

Let it cool on a wire rack...or enjoy immediately.

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