Best Pineapple Doughnut Dessert Recipes

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PINEAPPLE UPSIDE-DOWN DOUGHNUTS



Pineapple Upside-Down Doughnuts image

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.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 18 doughnuts

Number Of Ingredients 13

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

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.

CAMPFIRE PINEAPPLE CAKES



Campfire Pineapple Cakes image

Love the taste of pineapple upside-down cake? Then, you'll enjoy this recipe. I first made it at Girl Scout camp when I was 7 and have made it on every camping trip since.

Provided by Sillyconniegirl

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 30m

Yield 4

Number Of Ingredients 5

½ cup butter, softened
4 cake doughnuts, halved
½ cup packed brown sugar
4 pineapple rings
cooking spray

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.

Nutrition Facts : Calories 541.2 calories, Carbohydrate 57.7 g, Cholesterol 65.2 mg, Fat 34.1 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 17.9 g, Sodium 436.9 mg, Sugar 42.8 g

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