Pineapple Upside Down Doughnuts Recipes

PINEAPPLE UPSIDE-DOWN CAKES

Steps:

• Tear off 4 sheets of nonstick foil. Mound 1 1/2 tablespoons light brown sugar and 1 tablespoon unsalted butter on each sheet. Top each mound with a 1/2-inch-thick pineapple ring and put a maraschino cherry in the middle, then top each with an upside-down shortcake shell. Fold in the sides of the foil and seal to form a packet. Grill over medium-high heat, 12 minutes. To serve, flip the cakes pineapple-side up.

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

PINEAPPLE UPSIDE-DOWN BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
• Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
• Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.

PINEAPPLE DOUGHNUT DESSERT

Steps:

• Cut doughnuts in half horizontally; spread with butter. For each packet, place two doughnut halves cut side up on a 12-in. square of heavy-duty foil. , Sprinkle each with about 1 tablespoon brown sugar. Top with a pineapple slice; place a cherry in the center. Seal foil tightly. Grill over indirect medium heat for 2-4 minutes or until heated through.

EASY PINEAPPLE UPSIDE DOWN DONUT CAKES

Steps:

• Using small ramekins a little bit bigger then your donuts, butter or non stick spray the insides. Sprinkle 1-2 tablespoons of brown sugar and 1 tablespoon of butter on the bottom. Add a pineapple ring and place 2 donuts on top press down with a bottom of drinking glass to get the donuts to stick together in the ramekins.
• Bake at 350 degrees until brown sugar is melted and bubbly 15-20 minutes. Invert while hot on a plate.
• Serve when cooled with whipped cream or vanilla ice cream.

PINEAPPLE UPSIDE-DOWN DOUGHNUTS

Steps:

• Preheat the oven to 375 degrees F.Carefully slice the pineapple rings in half horizontally to make them into thin rings. Set aside.Melt the butter in a small saucepan, then turn off the heat and whisk in the brown sugar until completely blended. Spoon a tablespoon of the sugar mixture into each well of a nonstick metal doughnut pan, then add a pineapple slice to each, pressing down firmly.Whisk together the flour, granulated sugar, baking powder, salt and baking soda in a medium bowl. Whisk together the buttermilk, oil, vanilla, egg, reserved pineapple juice and 1/4 cup water in a separate medium bowl. Stir the wet ingredients into the dry until fully blended. Pour into a large piping bag or gallon resealable plastic bag, snip the corner to make a 3/4-inch opening and pipe some batter into the doughnut pan, filling each well just shy of the top.Put the doughnut pan on a rimmed baking sheet and bake until a toothpick inserted in the doughnuts comes out clean, about 10 minutes. Cool the doughnuts in the pan 5 minutes, then loosen from the pan with an offset spatula and invert onto a cooling rack. Top each doughnut with a cherry and repeat with the remaining batter two more times.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

PINEAPPLE UPSIDE DOWN DONUT

Steps:

• Preheat oven to 350 degrees.
• Combine flour, white sugar, baking powder, nutmeg and salt in a large bowl.
• Add buttermilk, (I used milk with ½ tablespoons lemon juice, let it sit for 5 minutes), egg, and melted butter. Beat until just combined. Set aside.
• Spray the pan with oil and then lay pineapple chunks in bottom of donut mold to cover the bottom of each donut.
• In a small frying pan, melt butter and add ¼ c brown sugar, let it caramelize and then pour evenly on top of pineapple.
• Pour batter on top and bake for 20 minutes, or until tops of donuts are set.
• Place a plate on top and then flip the plate and pan at the same time to release the donuts right side up on the plate! Enjoy these DELICIOUS treats!

CAMPFIRE PINEAPPLE CAKES

Steps:

• Spread butter onto the cut-sides of each doughnut half. Sprinkle brown sugar evenly over the butter. Sandwich a pineapple ring between the halves of each doughnut.
• Prepare four squares of aluminum foil with cooking spray. Put each sandwich onto the prepared side of a foil sheet; wrap foil around sandwiches to seal into a pouch.
• Cook by placing pouches near a campfire until heated through, about 20 minutes.