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Pineapple Upside Down Cake Donuts
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4 from 1 vote

Pineapple Upside Down Baked Donuts

Cook Time10 mins
Servings: 1 dozen


  • 2 cups self rising flour if using all purpose, add 2 tsps baking powder, ½ tsp baking soda, & ½ tsp salt
  • 2 large eggs
  • cup packed light brown sugar
  • 1/4 cup milk
  • 1/4 cup pineapple juice from the can of pineapple rings
  • ½ cup sour cream
  • 4 tablespoons unsalted butter melted
  • 3 teaspoons vanilla extract
  • extra brown sugar for sprinkling
  • 1 can of pineapple rings carefully sliced in half lengthwise to make the rings thinner
  • jarred maraschino cherries optional, but cute


  • Preheat the oven to 350 degrees.
  • Spray your donut pans with nonstick cooking spray. Beat together the eggs, brown sugar, milk, pineapple juice, sour cream, melted butter, & vanilla extract. Gently mix in the flour until just combined In the donut cavities, sprinkle about 1 scant tablespoon of brown sugar. Lay half a pineapple ring in each one (sliced in half carefully lengthwise so the cake/fruit ratio is even). Spoon the batter over the pineapple rings.
  • Bake for 8-10 minutes. Cool for 10 minutes in the donut pan on a wire rack. Then turn them upside down to flip the pineapple upside down cake donuts out. Garnish each donut with a cherry in the middle.