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Pineapple Upside-Down Donuts

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Since Momma makes a pineapple upside-down cake in the book, I thought I’d add one of my variations as well.  While it’s not truly a cake, with the pineapple pieces and the maraschino cherries, it’s the next best thing!

Ingredients

1 can crushed pineapple (8.5 oz.)

12 maraschino cherries, cut in quarters

1 egg, beaten

2 1⁄2 tablespoons granulated sugar

1 cup all-purpose flour

1⁄2 teaspoon baking soda

1⁄2 teaspoon baking powder

Dash of salt

1⁄4 teaspoon nutmeg

Directions

Heat enough canola oil to 375°F to fry your donuts.

While you’re waiting for it to come to temperature, empty the entire can of crushed pineapple, juice and all, into a large bowl.  Next, add the diced maraschino cherries, beaten egg, and sugar, and stir until blended. 

In a separate bowl, sift together the flour, baking soda, baking powder, salt, and nutmeg. 

Then gently add the dry ingredients to the wet, stirring enough to mix nicely until the batter is smooth.

When the oil comes up to temperature, drop a tablespoon of batter into the hot oil and repeat the process, being careful not to overcrowd the pot.  This step can be dangerous, so be careful!

After 2 minutes, check for doneness and then flip the donut drops, frying for another minute on the other side.

Drain on a wire rack with paper towels under it to catch the excess oil, dust with powdered sugar, and enjoy!

Makes approximately 8 to 12 small donuts.

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