• 1 large egg
  • 1/3 cup light brown sugar, plus more for sprinkling
  • 2 tablespoons whole milk
  • 2 tablespoons fresh pineapple juice
  • 1/4 cup sour cream
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons vanilla extract
  • 1 cup self-rising flour
  • 1 (15-ounce) can of pineapple rings
  • Maraschino cherries, for garnish


  1. Preheat oven to 350 degrees.
  2. Spray a donut pan with nonstick cooking spray.
  3. In a medium bowl, whisk together egg, brown sugar, milk, pineapple juice, sour cream, melted butter, and vanilla extract.
  4. Gently add in the self-rising flour until combined.
  5. In each well of the donut pan, sprinkle about 1 tablespoon of brown sugar and lay half a pineapple ring (sliced in half lengthwise so the cake/fruit ratio is even).
  6. Carefully spoon the batter over the pineapple rings and spread evenly.
  7. Bake for 15 to 20 minutes.
  8. Set aside to cool on a wire rack.
  9. Turn the pan upside down to flip the donuts out.
  10. Garnish each with a cherry in the middle, serve and enjoy!