Here’s a fun and unique recipe for Sweet Potato Pineapple Upside-Down Donut Rings — a tropical twist on the classic upside-down cake, with sweet potato for depth and moisture, all baked into golden donut rings!
🍩 Sweet Potato Pineapple Upside-Down Donut Rings
Ingredients:
Topping:
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1/4 cup unsalted butter, melted
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1/2 cup brown sugar
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Pineapple rings (canned or fresh, cut into donut-size pieces)
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Maraschino cherries (optional, for centers)
Donut Batter:
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1 cup mashed sweet potatoes (cooked and cooled)
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1/2 cup brown sugar
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1/4 cup granulated sugar
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2 large eggs
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1/3 cup vegetable oil or melted butter
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1/4 cup whole milk (or buttermilk)
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1 tsp vanilla extract
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1 cup all-purpose flour
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1/2 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp cinnamon
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1/4 tsp nutmeg
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Pinch of salt
Instructions:
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Preheat oven to 350°F (175°C). Grease a donut pan well (or a muffin tin if needed).
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Prepare the topping:
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In a small bowl, mix melted butter and brown sugar.
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Spoon about 1 tsp of the mixture into the bottom of each donut mold.
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Place a pineapple ring over the brown sugar mix. If using, pop a cherry in the center.
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Make the batter:
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In a large bowl, mix mashed sweet potatoes, sugars, eggs, oil, milk, and vanilla until smooth.
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In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
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Add dry ingredients to wet, mixing just until combined. Don’t overmix.
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Assemble:
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Spoon batter over the pineapple topping in each mold, filling about 3/4 full.
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Bake:
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Bake for 18–22 minutes or until a toothpick comes out clean.
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Let cool in the pan for 5–10 minutes, then carefully invert onto a wire rack or platter so the pineapple side is up.
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Optional glaze:
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Drizzle with a simple vanilla glaze or dust with powdered sugar.
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