Breakfast Upside-Down Cake

Photo by Pam H.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    package (18-1/4 ounces) blueberry muffin mix

  • 1

    package (1/4 ounce) quick-rise yeast

  • 1

    can (8 ounces) pineapple slices

  • 1

    egg, lightly beaten

  • 1/3

    cup packed brown sugar

  • 1/4

    cup butter, melted

  • 4

    maraschino cherries, halved

  • Fresh blueberries, optional

Directions

1. Rinse and drain blueberries from muffin mix; set aside. Place muffin mix and yeast in a large bowl; set aside. 2. Drain pineapple, reserving juice in a measuring cup. Set pineapple aside. Add enough water to juice to measure 2/3 cup. 3. Pour into saucepan; heat to 120°-130°. Add to muffin mix; stir just until moistened. Beat in the egg. Cover and let rest for 10 minutes. 4. Combine brown sugar and butter; pour into a greased 9-in. round baking pan. Cut each pineapple slice in half; arrange over brown sugar mixture. Tuck cherries into pineapple. 5. Spoon half of batter over pineapple. Sprinkle with reserved blueberries. Spread with remaining batter. 6. Bake at 350° for 40-45 minutes or until a toothpick inserted into cake comes out clean. Immediately invert onto a serving plate. Cool completely. Garnish with fresh blueberries if desired. Nutrition Facts: 1 serving (1 piece) equals 403 calories, 14 g fat (7 g saturated fat), 47 mg cholesterol, 566 mg sodium, 64 g carbohydrate, 1 g fiber, 5 g protein

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