Sweet Potato Pineapple Upside Down Donut Rings

Soft and golden Sweet Potato Pineapple Upside Down Donut Rings topped with caramelized pineapple. A playful twist on donuts and upside-down cake, baked in under 35 minutes.

Prep time

10 mins

Cook time

18 mins

Total time

28 mins

Yield

12 donut rings

Ingredients

1 cup mashed sweet potatoes

1 cup crushed pineapple, drained

½ cup brown sugar

¼ cup granulated sugar

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

Instructions

1. Step 1: Preheat oven to 350°F and lightly grease donut pan.
2. Step 2: Whisk together sweet potatoes, pineapple, and sugars until smooth.
3. Step 3: Add oil, eggs, and vanilla; whisk until creamy.
4. Step 4: Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl.
5. Step 5: Fold dry ingredients into wet until just combined.
6. Step 6: Spoon or pipe batter into donut rings, filling each about ¾ full.
7. Step 7: Bake 15–18 minutes until golden and springy.
8. Step 8: Cool for 5 minutes, then flip pineapple side up before serving.

Notes

Use orange-fleshed sweet potatoes for bright color.

Drain pineapple thoroughly to avoid sogginess.

Freeze donuts individually for up to 2 months.