It’s a Donut! It’s a Cake! It’s an Upside Down Donut Cake!
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Donuts surely can’t get any better than this, an upside down donut cake. Everyone loves donuts, and I know that upside down cake has always been a family favorite, so when we mixed the two together, using raised donut dough instead of cake batter, the result was an absolute masterpiece. Here’s how to do it.
Step 1: Mix the Donut Dough
Use a Daily Dozen Raised Donut Mix for this donut cake, or your favorite raised donut recipe, and mix it according to the package instructions. Set the donut dough aside to let it rise until doubled
Step 2: Prepare the Fruit Layer
Using a can of pineapple rings (or fresh) with maraschino cherries inside the rings, layer the fruit on the bottom of a prepared round pan or heavy skillet. Melt 1/4 cup of butter and mix it with 1 cup of brown sugar. Spread the sugar mixture over the fruit.
Step 3: Form the Donuts
There’s no need to be fancy in this step. Cut the donut dough into chunks and shape them into balls. Don’t worry about being precise because it will all squish together to form the donut cake anyway. Place the donut balls over the brown sugar and let them rise again until they double in size, about 45 minutes.
Step 4: Bake Your Donut Cake
Preheat the oven to 350 degrees. The baking time will vary according to your pan, anywhere between 15-20 minutes, or until the donuts start to turn golden brown.
Step 5: Turn the Cake Upside Down
Let your cake cool for about 5 minutes, allowing the syrup at the bottom to thicken a bit. Place a serving platter facedown over the pan. Turn both the platter and the pan upside down, and the donut cake should fall onto the platter with a plop. Scrape the remaining syrup onto the cake, and enjoy.
A Tip to Remember
The sugar mixture that you poured over the fruit at the bottom of your pan is a syrup. It will thicken and begin to harden as it cools. If you wait too long to turn your cake out of the pan, the sugar will turn to concrete and you will need farm equipment to get it out of the pan.
