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.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 18 doughnuts
Number Of Ingredients 13
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
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
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
PINEAPPLE DOUGHNUTS
Make and share this Pineapple Doughnuts recipe from Food.com.
Provided by Poppy
Categories Breads
Time 40m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Reserve 1 1/2 tablespoons pineapple syrup for glaze.
- To pineapple, add egg, biscuit mix, sugar and nutmeg; stir into stiff dough.
- Heat oil to 375 degrees F.
- Drop dough by teaspoonsful into hot oil; fry to golden brown, about 3 minutes, turning once.
- Remove with slotted spoon; drain on paper towels.
- Dip some of doughnuts into pineapple glaze, others in confectioners' sugar or cinnamon sugar.
- Serve warm.
- For glaze, combine confectioners' sugar and pineapple syrup; mix until smooth.
PINEAPPLE DONUTS
Make and share this Pineapple Donuts recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 20m
Yield 12 donuts
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F. Spray 2 donut pans with cooking spray; set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine yellow cake mix, eggs, pineapple juice, coconut milk and vegetable oil until batter is thick and smooth, about 2 minutes on medium speed.
- Spoon or pipe batter into prepared pan, filling only about 1/2 way up the sides. Use an offset spatula or spoon to spread evenly, then bake for 12 minutes until donut cakes are set. Let cool 5 minutes on a wire rack, then invert cakes on rack to cool completely.
- Melt the yellow and light cocoa candy melts according to instructions. Dip each donut into the melted yellow chocolate, dipping them deep enough to just fill the center. Remove and place on a wire rack set over a baking sheet. Let set completely.
- Transfer melted light cocoa candy melts to a small squeeze bottle or pastry bag fitted with a small tip. Pipe crossing lines onto each donut, about 4 going in each direction. Top with pineapple top cutouts.
Nutrition Facts : Calories 88.9, Fat 8.3, SaturatedFat 2.1, Cholesterol 46.5, Sodium 18.7, Carbohydrate 2.2, Sugar 1.6, Protein 1.7
PINEAPPLE DROP DOUGHNUTS
They remind me a little of Gibson's Doughnuts pineapple fritters! Gibson's is a small doughnut shop here in Memphis that is open 24 hours a day. Seriously. No better doughnuts anywhere. If you come to Memphis, YOU MUST GO THERE! This recipe is from 1983 Southern Living Annual Recipes! So good and a quick fix for a craving since Gibson's only sells their fritters on Friday and Saturday and once they are all gone they don't make anymore! :(
Provided by SarahBeth
Categories Breakfast
Time 40m
Yield 36 doughnuts, 18 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, sugar, baking powder and salt; mix well.
- Add the milk, eggs and pineapple, stirring until smooth.
- Heat 3 to 4 inches of oil to 375*F
- Carefully drop batter by heaping tablespoonfuls into hot oil.
- Cook about 1 minute or until golden brown on one side, turn and cook about 1 minute or until golden brown on the other side.
- Drain well on paper towels and sprinkle with powdered sugar
- NOTE: If your doughnuts turn out greasy it is because your oil is not hot enough! First rule of Southern Cooking: WE FRY EVERYTHING! Second rule of Southern Cooking: Make sure your frying oil is HOT enough!
- NOTE: I usually cook between 4 & 6 doughnuts at a time and remove the others to a warm oven before serving!
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PINEAPPLE UPSIDE-DOWN DONUTS - BAKER BY NATURE
From bakerbynature.com
5/5 (2)Category BreakfastCuisine DonutsTotal Time 30 mins
- In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, pineapple juice, vanilla, melted butter, and egg. Gently fold the wet mixture into the dry mixture - being careful not to over mix! Set aside.
- Using paper towels, gently pat the pineapple slices dry; set aside. Sprinkle 1 teaspoon of brown sugar in each of the donut molds; break it up evenly around the mold, then place the pineapple over the sugar.
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