This inventive mashup blends the heartiness of traditional Filipino camote desserts with the charming flair of a retro pineapple upside-down cake—all in the fun, snackable form of baked donut rings. The camote lends a naturally moist texture and subtle earthy sweetness to the donut base, while the pineapple topping caramelizes into a glossy, golden crown. Brown sugar and butter bubble together to create that iconic upside-down glaze, and a hint of cinnamon and nutmeg rounds it all out with cozy spice. You can bake these in standard donut pans or even mini bundt molds for a touch of drama.
These donut rings are ideal for brunch spreads, tropical-themed gatherings, or as a homemade edible gift that stands out from the usual. Best of all, they’re baked—not fried—so you get all the indulgence with a bit more lightness.
Ingredients:
For the Topping:
- ½ cup brown sugar (packed)
- ¼ cup unsalted butter
- Pinch of salt
- 6–8 pineapple rings (fresh or canned), patted dry
- Maraschino cherries or candied ginger (optional, for center decoration)
For the Donut Batter:
- 1½ cups cooked mashed camote (about 2 medium-sized sweet potatoes)
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- ¼ cup brown sugar
- 1 large egg
- ¼ cup milk or coconut milk
- 2 tbsp oil or melted butter
- 1 tsp vanilla extract
Instructions:
1. Prepare the Topping
In a small saucepan over low heat, melt together butter and brown sugar with a pinch of salt, stirring until smooth and glossy. Remove from heat. Lightly grease your donut pan, then spoon about 1 tablespoon of the brown sugar mixture into each cavity. Place a pineapple ring over the sugar base, trimming it slightly if needed to fit. You can tuck a maraschino cherry or candied ginger nugget in the center for that classic retro look.
2. Make the Camote Donut Batter
In a large mixing bowl, whisk together mashed camote, egg, brown sugar, milk, oil, and vanilla until smooth. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Fold the dry ingredients into the wet just until combined—don’t overmix.
The batter should be thick but scoopable. If it’s too stiff, add an extra tablespoon of milk to loosen it slightly.
3. Assemble and Bake
Spoon or pipe the batter gently over the pineapple rings in the donut pan, filling each cavity about ¾ full. Smooth the tops with a spatula if needed. Bake in a preheated oven at 350°F (175°C) for 18–22 minutes, or until the tops are firm and spring back when lightly pressed.
Let the donuts cool in the pan for 5 minutes, then carefully invert onto a wire rack while they’re still warm so the brown sugar topping doesn’t harden in the pan. You should see that gorgeous caramelized pineapple gleaming on top—like little sunbursts!
4. Cool and Serve
Allow the donuts to cool slightly before serving. They’re best enjoyed warm or at room temperature. If you’re feeling extra fancy, brush with a little apricot jam for shine or sprinkle with toasted coconut for added flair.
Tips & Serving Ideas:
- Sweet potato swap: You can use purple ube or mashed pumpkin for fun color variations.
- Add crunch: Toss chopped toasted pecans or crushed toasted coconut into the batter.
- Make-ahead friendly: These store well for up to 2 days at room temperature in an airtight container. Reheat gently in the oven to revive the glaze.
- Mini version: Use a mini donut pan and half-size pineapple rings for adorable bite-sized treats.
With your eye for playful presentations and bold flavors, I can already imagine you pairing these with a tropical drink or staging them like edible flower rings. Want help with a visual layout or caption for sharing these on social? I’ve got ideas!