We lined our doughnut pan with blueberries tossed with butterscotch and pluots mixed with butterscotch. We spooned a loose batter over the fruit and topped the doughnuts with strawberry sprinkles. We baked the vanilla doughnuts for 15 minutes, let them cool for 5 minutes and then gently released the doughnuts from the pan. The fruit cooked into the doughnuts and the butterscotch was absorbed. The upside down doughnuts were delicious. They are also a work in need of serious progress. The doughnuts themselves did not brown well. I was not generous enough with the butterscotch. And I really need a better doughnut pan.