1/4cupmilk (I used Vanilla Almond Milk, but Cow's Milk will work fine)
1/4cuppineapple juice (unsweetened)
1teaspoonvanilla extract
2 1/2tablespoonsunsalted butter, melted
1large egg, at room temperature
For the pineapples:
6slicespineapple, from a can, patted dry, sliced in half (see note below)
6tablespoonsdark brown sugar
Instructions
Preheat oven to 350 degrees (F).
Generously grease a doughnut pan; set aside.
In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, pineapple juice, vanilla, melted butter, and egg. Gently fold the wet mixture into the dry mixture - being careful not to over mix! Set aside.
Using paper towels, gently pat the pineapple slices dry; set aside. Sprinkle 1 teaspoon of brown sugar in each of the donut molds; break it up evenly around the mold, then place the pineapple over the sugar.
Spoon batter into prepared donut pan (over the pineapple slices); each mold should be filled 3/4 of the way full; you will have leftover batter. Bake for 10-11 minutes, or until the donuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes. Serve warm, or set aside until needed.
Notes
You will need to slice the pre-cut rings of pineapple in half before using them in this recipe. The slices in the can will be too thick as is, causing an uneven fruit to cake ratio. I find the easiest way to slice the pineapples is using a serrated knife, and going slowly!
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