Pineapple Upside Down Cake Donuts

Cake Donuts.png

Megan Bamford brought home two silver medals in November 2018 -- with Team USA -- in a culinary world cup in Luxembourg. Now the local bakery owner is back home and stopped by to share a delicious recipe with us.

Pineapple Upside-Down Cake Donuts


  • 1/2 C Butter
  • 1 1/3 C Brown Sugar
  • 2 C Crushed Pineapple
  • 2 C All-purpose Flour
  • 1 C Sugar
  • 2 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1 tsp Salt
  • 3/4 C Milk
  • 4 Tbsp Vanilla Yogurt
  • 2 Eggs
  • 2 Tbsp Butter, Melted
  • 1 tsp Vanilla
  • Optional: Top with Whipped Cream & Maraschino Cherries


Spray donut pans with baking spray

In medium sauce pan, combine 1/2 C butter, brown sugar and pineapple and cook over medium heat until butter is melted.

Divide mixture evenly into 24 donut molds.

Combine flour, sugar, baking powder, cinnamon & salt in medium bowl.

Combine milk, yogurt, eggs & vanilla. Add melted butter and mist until smooth.

Scoop that mixture on top of the pineapple mixture.

Bake at 375F for 10-12 min. until tops spring back when touched.

Cool for 10 minutes. Place cooling rack directly on top of donut pan and flip quickly. Gently lift.