Are you searching for a moist, golden donut recipe with a tropical twist and a nostalgic upside-down cake spin? Look no further than these Sweet Potato Pineapple Upside Down Donut Rings! Combining the natural sweetness of mashed sweet potatoes and juicy pineapple with a caramelized brown sugar topping, these donuts are unlike anything you’ve pulled from your oven before. Did you know pineapple upside-down cakes actually date back to the early 1900s in America? By bringing that old-fashioned charm into a playful donut form, these rings are a new classic in the making. They’re incredibly simple, quick to prepare, and are perfect for family mornings. If you loved my Baked Apple Cider Donut Holes recipe, you’ll adore this flavor-packed treat. Grab your mixing bowl—let’s bake up happiness together!
What is Sweet Potato Pineapple Upside Down Donut Rings?
Say the name out loud: Sweet Potato Pineapple Upside Down Donut Rings. You’re probably wondering if the name alone is a recipe, right? Why all those words? Simple! It’s a playful mashup where sweet potato meets pineapple upside-down cake, all wrapped in a donut ring. Why? Because the way to a man’s heart is through his stomach, and this donut takes the express route. These delightful rings aren’t just donuts—they’re conversation starters! So, ready to try a mouthful of flavor and maybe even say the whole name three times fast before breakfast?
Why You’ll Love This
The showstopper here is the gorgeous caramelized pineapple topping that forms as these donuts bake, giving each bite a burst of tropical sunshine. Making these donuts at home is not only fun for the entire family, but also saves you money compared to pricey bakery treats loaded with less wholesome ingredients. The tangy-sweet pineapple, cozy cinnamon, and subtle nutmeg paired with the tender richness of sweet potato create a symphony of flavor that you just can’t find in ordinary donuts. If you can’t get enough of my Banana Bread Blondies, you’ll want to bake these next. Jump into this recipe—it’s easy, budget-friendly, and sure to make your kitchen the happiest place on earth!
How to Make
Quick Overview
This recipe brings bakery-level results into your home kitchen with minimal effort. In less than 35 minutes, you’ll transform simple pantry staples into a truly memorable treat: moist, golden-brown donuts laced with sweet pineapple and the earthy comfort of sweet potato. Their soft texture and beautiful brown sugar glaze make them look (and taste!) absolutely irresistible. No fancy equipment, no yeast, just wholesome goodness you can whip up any morning or afternoon you crave a little sweetness.
Ingredients
1 cup mashed sweet potatoes
1 cup crushed pineapple, drained
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Step-by-Step
- Preheat your oven to 350°F (175°C) and lightly grease a standard donut pan.
- In a large mixing bowl, whisk together the mashed sweet potatoes, drained crushed pineapple, brown sugar, and granulated sugar until smooth and well combined.
- Add in the vegetable oil, eggs, and vanilla extract. Whisk until everything is evenly incorporated and the mixture is creamy.
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Be careful not to overmix—just until there are no visible streaks of flour.
- Spoon or pipe the batter into the prepared donut pan, filling each ring about 3/4 full.
- Bake for 15 to 18 minutes, or until the donuts spring back when lightly pressed and a toothpick inserted comes out clean.
- Allow the donuts to cool in the pan for 5 minutes, then gently loosen and invert onto a cooling rack so the caramelized pineapple side is on top.
- Serve warm as is, or dust with a bit of extra cinnamon or powdered sugar for a pretty finish.
What to Serve Sweet Potato Pineapple Upside Down Donut Rings With
These sunshine-filled donut rings pair beautifully with fresh fruit salad, a scoop of Greek yogurt, or a drizzle of honey for a light brunch. Looking for a midday treat? Try them alongside your favorite cup of coffee, a frothy latte, or even a chilled glass of pineapple juice. For a dessert-worthy presentation, serve them with a dollop of whipped cream or a scoop of vanilla ice cream—pure indulgence!
Top Tips for Perfecting
- Choose orange-fleshed sweet potatoes for the most vibrant flavor and color.
- Drain the crushed pineapple thoroughly to avoid excess moisture that could make the donuts soggy.
- If you’re out of brown sugar, try coconut sugar or maple sugar for a similar caramel flavor.
- Don’t overmix the batter. Stir just enough to combine the ingredients for the lightest donuts.
- For amazing texture, let the donuts cool slightly before serving—this helps the pineapple topping set.
- Have only a muffin pan? No worries! This batter works well as mini-muffins, too.
- Add a pinch of ginger or cardamom for extra spice if you’re feeling adventurous.
Storing and Reheating Tips
To keep your Sweet Potato Pineapple Upside Down Donut Rings fresh, store them in an airtight container at room temperature for up to 2 days. For longer keeping, refrigerate for up to 5 days; just let them come to room temperature or warm gently in the microwave for a few seconds before serving.
Want to freeze them? No problem! Wrap individual donuts tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in the microwave for 15-20 seconds for that fresh-out-of-the-oven feel.
FAQs
Can I use canned sweet potato puree instead of fresh mashed sweet potatoes?
Yes, you can use canned sweet potato puree—just make sure it’s unsweetened for best results.
What if I don’t have a donut pan?
You can bake the batter in muffin tins instead; adjust the bake time to 18-20 minutes and check for doneness.
Can I make these donuts gluten-free?
Absolutely! Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
Are these donuts suitable for freezing?
Yes! Freeze them individually wrapped and thaw as needed—perfect for busy mornings.
How do I make the donuts extra moist?
Make sure not to overbake, and be sure not to skimp on the sweet potato—it adds beautiful moisture and richness.
Conclusion
There you have it—your new favorite way to enjoy donuts at home, with a fun upside-down twist! Sweet Potato Pineapple Upside Down Donut Rings combine the unique flavors of sweet potato and tangy pineapple in each bite, crowned by a caramelized brown sugar finish. Easy, family-friendly, and full of sunshine, this recipe is a must-try whether you’re a weekend brunch regular or a Wednesday morning hero. Give it a go, share a donut (or two) with someone you love, and don’t forget to explore my other donut and cake recipes for even more tasty adventures! Happy baking!
Sweet Potato Pineapple Upside Down Donut Rings
Equipment
- Donut Pan
- Mixing Bowl
Ingredients
Ingredients
- 1 cup mashed sweet potatoes
- 1 cup crushed pineapple, drained
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a standard donut pan.
- In a large mixing bowl, whisk together the mashed sweet potatoes, drained crushed pineapple, brown sugar, and granulated sugar until smooth and well combined.
- Add in the vegetable oil, eggs, and vanilla extract. Whisk until everything is evenly incorporated and the mixture is creamy.
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Be careful not to overmix—just until there are no visible streaks of flour.
- Spoon or pipe the batter into the prepared donut pan, filling each ring about 3/4 full.
- Bake for 15 to 18 minutes, or until the donuts spring back when lightly pressed and a toothpick inserted comes out clean.
- Allow the donuts to cool in the pan for 5 minutes, then gently loosen and invert onto a cooling rack so the caramelized pineapple side is on top.
- Serve warm as is, or dust with a bit of extra cinnamon or powdered sugar for a pretty finish.