A tropical twist on classic pineapple upside-down cake—spiced sweet potato batter baked into caramelized pineapple rings for a stunning, doughnut-shaped dessert!
🍠 Ingredients *(Makes 6-8 donut rings)*
For the Pineapple Caramel Layer:
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6-8 pineapple rings (canned or fresh, patted dry)
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¼ cup (55g) unsalted butter, melted
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½ cup (100g) brown sugar
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6-8 maraschino cherries (optional)
For the Sweet Potato Batter:
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1 cup (250g) mashed sweet potato (roasted or boiled)
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½ cup (100g) granulated sugar
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⅓ cup (80ml) vegetable oil
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1 large egg
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1 tsp vanilla extract
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1 cup (125g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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1 tsp cinnamon
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½ tsp nutmeg
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¼ tsp salt
👩🍳 Instructions
1️⃣ Prep the pan:
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Preheat oven to 350°F (175°C).
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Brush a 6-cup donut pan or muffin tin with melted butter.
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Sprinkle brown sugar evenly into each cavity, then place a pineapple ring in each (add a cherry in the center if using).
2️⃣ Make the batter:
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Whisk together sweet potato, sugar, oil, egg, and vanilla until smooth.
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In another bowl, sift flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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Gently fold dry ingredients into wet until just combined.
3️⃣ Bake:
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Spoon batter over pineapple rings, filling ¾ full.
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Bake 18-22 mins until a toothpick comes out clean.
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Cool 5 mins, then invert onto a plate while warm (tap pan gently if needed).
✨ Pro Tips
✔ For extra caramelization: Broil for 1-2 mins after inverting (watch closely!).
✔ No donut pan? Use a muffin tin—reduce baking time to 15-18 mins.
✔ Make ahead: Store inverted rings airtight for up to 2 days; rewarm before serving.
🍽️ Serving Ideas
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Top with coconut whipped cream or vanilla ice cream.
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Drizzle with caramel sauce or toasted coconut flakes.
“A taste of the tropics in every bite—sweet, spiced, and sticky-sweet perfection!”