A cute twist on a classic, these doughnuts are an easy treat to make and share. Their rich buttery caramelized pineapple tops sit nicely on light, single-serving cakes.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 40 min |
| Yield: | 18 doughnuts |
Ingredients
- One 20-ounce can pineapple slices, 1 teaspoon juice reserved and the rest drained
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 1 cup dark brown sugar
- 1 3/4 cups all-purpose flour (see Cook’s Note)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 large egg
- 18 maraschino cherries, stems removed
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 253 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 27 g |
| Protein | 2 g |
| Cholesterol | 31 mg |
| Sodium | 155 mg |
Reviews
I tried making this, and they turned out AMAZING. I baked mine for about 15 minutes though. I did not do step 2, I thought it was a bit silly at first, but after my first batch came out I found that if you press your pineapple down as GENTLY as possible, the juice won’t squirt as much. You can use a silicone pan, it’s what I used and out came out nice. So step 2 just means cutting them to be thinner, your cutting from the SIDE of the ring. The instructions do clearly state that pineapple is in the donuts. Hope this answers some peoples questions!
Horrible instructions!
Can we use a silicone donut pan? That is all I have.
I made this and it turned out great! My whole family loved it! Very easy to
I made this recipe and it turned out great! My whole family loved it. Very easy.
I made this recipe and it turned out great! My whole family loved it. Very easy.
How are you supposed to slice already sliced pineapple slices. doh!
I baked it for 50 minutes and didn’t slice the pineapple thinner and they still don’t seem fully cooked but I followed the recipe as needed.
They turned out amazing! I added a little extra vanilla extract, but I used real vanilla from Mexico so it’s not as sweet. I had to cook mine for 17 minutes, I think my doughnut pans were larger than the ones shown in the video. They were amazing! I’m making another batch today.
WHY THE RECIPE FOR PINEAPPLE DOUGHNUTS DOESN’T SAY ANY THING ABOUT THE PINEAPPLE, I JUST BAKED THEM I PUT THE CHERRY IN EACH ONE NOW WHAT?
I don’t understand the instruction to “Carefully slice the pineapple rings in half horizontally to make them into thin rings. Set aside. ” The video doesn’t show cutting any of the pineapples.