Breakfast Upside Down Cake

By á-47

Ingredients

• 1 pkg. (18 1/4 oz) blueberry muffin mix
• 1 pkg. (1/4 oz) quick-rise yeast
• 1 can (8 oz) pineapple rings
• 1 egg, lightly beaten
• 1/3 cup packed brown sugar
• 1/4 cup butter, melted
• 4 maraschino cherries, halved

Preparation

Step 1

Rinse and drain blueberries from muffin mix; set aside. Place muffin mix and yeast in a large bowl; set aside.

Drain the pineapple, reserving the juice in a measuring cup. Set the pineapple aside. Add enough water to juice to measure 2/3 cup.

Pour into saucepan; heat to 120-130 degrees. Add to muffin mix; stir just until moistened. Beat in the egg. Cover and let rest for 10 minutes.

Combine brown sugar and butter; pour into a greased 9" round cake pan. Cut each pineapple ring in half; arrange over brown sugar mixture. tuck cherries into pineapple.

Spoon half of batter over pineapple. sprinkle with the reserved blueberries. Spread with the remaining batter.

Bake at 350 degrees for 40-45 minutes or until a toothpick inserted comes out clean. Immediately invert onto a serving plate. Cool completely.