I can’t remember why now, but one birthday I asked for a doughnut pan. Typically, this would be the type of novelty bakeware you use once when you get it before it languishes forgotten at the back of the cupboard. However, I bought mine with me to university and it is the only bakeware I own here in Cambridge aside from a flat baking tray. This means that whilst I can’t make cupcakes, muffins, or big square apple cakes – I can make doughnuts. And so I do!
Of course, the first ones I made were double chocolate ones with sprinkles, just like the doughnut emoji. Most cupcake and muffin recipes can be made in a doughnut pan with little trouble. However, when I saw this idea on Instagram I was excited to try something that actually works most effectively in my tin and set about creating a recipe. These taste just like the big pineapple upside down cakes (sadly minus the shiny glacé cherries) and are super simple to make, but so effective. They are the type of cheery bake that can’t help but make people smile no matter how grey and cold the day is – bringing a bit of tropical sunshine to a Cambridge kitchen!
Baked Pineapple Upside Down Cake Doughnuts
Makes 8-10 doughnuts.
- 50g soft brown sugar
- 160g butter
- 350g pineapple rings (fresh or tinned – I found mine in the fruit salad section of the supermarket)
- 110g caster sugar
- 2 eggs
- 1tsp vanilla (almond essence would also be delicious here instead)
- 110g self-raising flour
Melt the brown sugar with 50g of the butter. Evenly poon a little into the bottom of each doughnut tin hole. Slice each pineapple ring in half through the middle, to make them thinner and place on top of the sugar mixture in the tin – you may also need to trim the pineapple rings to make them fit (the trimmings are cooks perks!).
Cream the caster sugar and remaining butter until soft and fluffy. Add the vanilla and eggs and beat until combined. Sift in the flour and stir until just fully incorporated. Spoon over the pineapple in the doughnut tin, filling to the top and covering the pineapple evenly.
Bake for 15-20mins until golden and firm. Use a knife to release the pineapple from the inner and outer edges of the tin, and flip onto a wire rack to cool.