Pineapple Upside-Down Doughnuts

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.

Prep time:
Cook time:
Serving size: 18
Calories per serving: 230

Ingredients:
1-20 ounces 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
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


Directions:
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.com


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