Sweet Potato Pineapple Upside-Down Donut Rings are a whimsical twist on two beloved classics: the nostalgic pineapple upside-down cake and the comforting sweet potato donut. These baked donut rings are soft, moist, and warmly spiced with cinnamon and nutmeg, thanks to mashed sweet potatoes in the batter. Each donut is topped with a golden round of caramelized pineapple and a bright maraschino cherry, baked right into the top for a stunning presentation. The result is a tender, cake-like donut with a sticky-sweet, tropical crown—perfect for brunch, dessert, or a festive treat that’s as beautiful as it is delicious.
Ingredients:
For the Topping:
- ¼ cup (60g) unsalted butter
- ½ cup (100g) brown sugar, packed
- 6 pineapple rings (fresh or canned, drained)
- 6 maraschino cherries
For the Donut Batter:
- 1 cup (240g) mashed cooked sweet potato (about 1 medium sweet potato)
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¼ cups (160g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup (120ml) buttermilk or milk with 1 tsp vinegar
Instructions:
1. Prepare the Sweet Potato
Peel and cube one medium sweet potato. Boil or steam until fork-tender, then mash until smooth. Let cool before using in the batter.
2. Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 6-cavity donut pan generously with butter or nonstick spray. If you don’t have a donut pan, you can use a muffin tin and create a donut shape using foil or parchment in the center.
3. Make the Caramel Topping
In a small saucepan, melt the butter and brown sugar over medium heat until bubbly and smooth, about 2–3 minutes. Spoon about 1 tablespoon of the caramel mixture into the bottom of each donut cavity.
Place a pineapple ring on top of the caramel in each cavity. If needed, trim the pineapple to fit. Place a maraschino cherry in the center of each ring.
4. Make the Donut Batter
In a large bowl, whisk together the mashed sweet potato, sugar, oil, eggs, and vanilla until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add the dry ingredients to the wet mixture in two additions, alternating with the buttermilk. Stir just until combined—do not overmix.
5. Assemble and Bake
Spoon or pipe the batter over the pineapple rings in each donut cavity, filling about ¾ full. Smooth the tops gently with a spatula.
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
6. Cool and Invert
Let the donuts cool in the pan for 5–10 minutes. Run a knife around the edges to loosen, then carefully invert the pan onto a wire rack or tray. The caramelized pineapple and cherry should now be on top, glistening and golden.
7. Serve Warm or Cooled
These donuts are best enjoyed slightly warm when the topping is sticky and luscious. Serve as-is or with a light dusting of powdered sugar or a drizzle of vanilla glaze.
Tips for Success:
- Use canned pineapple rings packed in juice, not syrup, and pat them dry to avoid soggy donuts.
- For extra flavor, add a splash of rum or pineapple juice to the caramel topping.
- Don’t skip greasing the pan well—this ensures the caramel topping releases cleanly.
- These donuts can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.
Serving Suggestions:
- Serve with a dollop of whipped cream or a scoop of coconut ice cream for dessert.
- Pair with a tropical smoothie or spiced chai for a brunch treat.
- Add toasted coconut flakes or chopped pecans for extra texture.
Would you like a gluten-free version, a mini donut adaptation, or a maple-glazed twist? I’d love to help you customize it!