A tropical twist on a beloved retro dessert, Pineapple Upside-Down Donuts bring together the airy delight of homemade fried donuts with the buttery caramel charm of pineapple rings and maraschino cherries. These donuts are light, golden, and glazed to perfection—offering an indulgent bakery-style treat made right in your own kitchen.
Why You’ll Love This Recipe
These donuts combine nostalgic flavors with a unique and eye-catching presentation. The rich, caramelized pineapple and bright cherry topping make each bite a balance of fruity sweetness and pillowy softness. Whether you’re looking for a weekend treat, a summer brunch highlight, or a new way to enjoy donuts, this recipe is approachable yet impressive, offering both comfort and creativity.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the donuts:
- 1 cup warm milk (110°F)
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- 2 tbsp unsalted butter, melted
- 1 egg
- 1/2 tsp vanilla extract
- Vegetable oil for frying
For the topping:
- 6 pineapple rings (canned or fresh)
- 6 maraschino cherries
- 1/4 cup brown sugar
- 2 tbsp butter
For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/4 tsp vanilla extract
directions
- In a small bowl, mix warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
- In a large bowl, combine flour, sugar, and salt. Add the foamy yeast mixture, egg, melted butter, and vanilla. Knead until a soft, elastic dough forms (about 8–10 minutes).
- Cover the dough and let it rise in a warm area for 1 hour, or until it doubles in size.
- Roll the risen dough to 1/2-inch thickness and cut into large donut-sized rounds. Allow the donuts to rise again for 30 minutes.
- While the dough rises, melt butter with brown sugar in a skillet. Lightly caramelize the pineapple rings on both sides for about 2–3 minutes. Set aside.
- Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry donuts in batches, cooking about 2 minutes per side until golden brown. Drain on a wire rack.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Dip the tops of the warm donuts in the glaze.
- Immediately place a caramelized pineapple ring on top of each glazed donut, and finish with a maraschino cherry in the center.
- Serve warm for the best texture and flavor.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 1 hour 45 minutes (includes rise time)
Servings: 6 donuts
Calories per serving: Approximately 325 kcal
Variations
- Mini Donuts: Cut the dough into smaller rounds for bite-sized treats—great for parties or brunch platters.
- Spiced Dough: Add a pinch of cinnamon or nutmeg to the dough for added warmth.
- Baked Version: Instead of frying, bake the donuts at 375°F (190°C) for 10–12 minutes, though texture will differ.
- Coconut Glaze: Swap milk in the glaze for coconut milk and top with shredded coconut for a tropical finish.
- Fruit Swap: Try peach or mango slices in place of pineapple for a different twist.
storage/reheating
These donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for up to 3 days. Reheat briefly in the microwave (10–15 seconds) to restore some of the softness. Note that the glaze may become slightly sticky after storage.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast in equal measure. It may reduce the rise time slightly, so keep an eye on the dough’s volume.
Do I need a donut cutter?
Not necessarily—a large round cutter and a smaller cutter (like a bottle cap) for the center hole will work just as well.
Can I make the dough in advance?
Yes, you can refrigerate the dough after the first rise and shape it the next day before frying.
Is it better to use canned or fresh pineapple?
Both work well. Canned pineapple is more consistent in size and sweetness, while fresh offers a brighter, natural flavor.
Can I use an air fryer instead of deep frying?
You can try it, though results may vary. Brush the donuts with oil and cook at 350°F for about 5–6 minutes, flipping halfway.
What type of oil is best for frying?
Vegetable, canola, or peanut oil are excellent choices due to their high smoke points and neutral flavors.
Why are my donuts greasy?
If the oil temperature is too low, the donuts absorb excess oil. Keep the oil at 350°F (175°C) for best results.
Can I skip the glaze?
The glaze adds flavor and helps the toppings adhere, but you can omit it or replace it with a light dusting of powdered sugar.
How do I keep the pineapple from sliding off?
Glaze the donuts while warm and gently press the pineapple into place to help it adhere securely.
Can I double the recipe?
Yes, this recipe scales up well. Just be sure to fry in batches and avoid overcrowding the pot.
Conclusion
Pineapple Upside-Down Donuts are a delightful fusion of nostalgia and innovation. With their golden fried base, sweet glaze, and vibrant fruit topping, they offer a deliciously fun departure from traditional donuts. Perfect for weekend breakfasts, celebrations, or tropical-themed gatherings, these donuts bring a sunny twist to any table.
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PrintPineapple Upside-Down Donuts
A tropical twist on a classic dessert, these pineapple upside-down donuts feature fluffy fried dough, a sweet vanilla glaze, and caramelized pineapple rings topped with maraschino cherries.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 donuts 1x
- Category: Dessert
- Method: Fried
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup warm milk (110°F)
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- 2 tbsp unsalted butter, melted
- 1 egg
- 1/2 tsp vanilla extract
- Vegetable oil for frying
- 6 pineapple rings (canned or fresh)
- 6 maraschino cherries
- 1/4 cup brown sugar
- 2 tbsp butter
- 1 cup powdered sugar
- 2 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
- In a mixing bowl, combine flour, sugar, and salt. Add in yeast mixture, egg, melted butter, and vanilla extract. Knead until a soft dough forms, about 8–10 minutes.
- Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Roll dough to 1/2-inch thickness and cut into large rounds. Let rise again for 30 minutes.
- While dough rises, melt butter and brown sugar in a skillet. Lightly caramelize pineapple rings on both sides, about 2–3 minutes per side.
- Heat oil to 350°F (175°C). Fry donuts until golden brown, about 2 minutes per side. Drain on a wire rack.
- In a bowl, mix powdered sugar, milk, and vanilla to make the glaze.
- Dip each donut top in vanilla glaze.
- Immediately top each glazed donut with a caramelized pineapple ring and a maraschino cherry in the center.
- Serve warm for best texture and flavor.
Notes
- Ensure oil is at the correct temperature to prevent greasy donuts.
- Caramelize the pineapple just until golden for best flavor.
- Serve immediately for the freshest texture.
Nutrition
- Serving Size: 1 donut
- Calories: 325
- Sugar: 22g
- Sodium: 105mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg