Breakfast & Brunch Dessert Kitchen Pumpkin Winter Holidays

Pineapple Head Pumpkin Cake Doughnuts

By Max Rosen

Pineapple Head Pumpkin Cake Doughnuts recipe should not just be served in the fall. No, this is one recipe that knows no seasonal limits!



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Cake Doughnuts:

  • 3 large eggs (the chicken kind, not the BGE kind)
  • 1/2 cup vegetable oil
  • 1-1/2 cups granulated white sugar
  • 1-1/2 cups pure pumpkin puree (Libby’s)
  • 1 tsp ground cinnamon
  • 1-1/2 tsp salt
  • 1 Tbsp Pineapple Head seasoning
  • 1-1/2 tsp baking powder
  • 1-3/4 cups + 2 Tbsp unbleached all-purpose flour

Pineapple Head/Cinnamon/sugar mixture

  • 1-1/2 tsp Pineapple Head
  • 1/2 cup granulated white sugar
  • 1-1/2 tsp cinnamon


  1. Preheat oven/grill/Big Green Egg to 350°F. If using an Egg, go raised/indirect.
  2. Combine cinnamon, Pineapple Head and baking powder in a small dish. Set aside.
  3. In a large bowl, beat eggs and sugar together, until thoroughly mixed. Add spice mixture from second step, and mix thoroughly.
  4. Add pumpkin puree and vegetable oil, and mix until smooth.
  5. Slowly add flour, and mix until smooth.
  6. Fill pan indentations (doughnut or doughnut hole-shaped) 3/4 of the way up the sides.
  7. Bake 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool 5-10 minutes.
  9. Remove from baking pan and toss in Pineapple Head/Cinnamon/sugar mixture (I use a gallon Ziploc baggie).
  10. Let doughnuts rest after coating with the sugar mixture. Leftover doughnuts can be kept in an airtight container for up to 3 days. I have yet to put this to the test, because they disappear long before then.