Pineapple Upside Down Cake Donuts
What a fun variation these Pineapple Upside Down Cake Donuts are to the original delicious dessert. This dessert serves up individual upside down servings in the round, making it pretty and festive at the table. It is a wonderful way to make sure that everyone gets some fruit, in a pretty arrangement, and a special presentation. This recipe makes a great batter from scratch then bakes it up in a doughnut tin, specially made for the purpose. If you do not own such a pan, you can make a cake, following the same directions. But you might want to put in a request for the pan as a gift for some occasion . . . .
This is an easy recipe that uses self-rising flour. This type of flour is not that useful unless you cook very often and will use the flour up quite quickly. That is because the leavening agent does have a shelf life and its capacity to rise the flour decreases over time. In addition, self-rising flours often include salt, which, in some recipes, must be added at quite specific times to avoid problems when blending some ingredients. Finally, this flour is more costly, but can potentially bring more problems to your baking. For those reasons, stick to the tradition of adding your own salt and leavening agent to plain flour. This recipe also includes how to do that. You might also notice that the recipe calls for three teaspoons of vanilla, which you could think is a lot. But add away. Vanilla is a fabulous flavoring and you can use quite a bit of it in any recipe.
This dish will serve up a pretty and individual piece of pineapple upside down cake if it is baked in a doughnut pan. Otherwise, make the whole recipe as a plain cake. It still brings “oohs” and “ahs” when it is flipped and served. Enjoy.
Find out how to make this recipe and many others at the website, Mrs Happy Homemaker, by following the link below.
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