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    You are in: Home / Recipes / Breakfast Upside-Down Cake Recipe
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    Breakfast Upside-Down Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Petdrwife's Note:

    A moist golden morning treat. From quick cooking this cake uses a muffin mix and canned pineapple to make it quick and easy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse and drain blueberries from muffin mix; set aside.
    2. 2
      Place muffin mix and yeast in a bowl.
    3. 3
      Drain pineapple, reserving the juice in a measuring cup. Set pineapple aside. Add enough water to juice to measure 2/3 cup.
    4. 4
      Pour juice into a saucepan; heat to 120-130 degrees.
    5. 5
      Add to muffin mix; stir just until moistened.
    6. 6
      Beat in the egg. Cover and let rest for 10 minutes.
    7. 7
      Combine brown sugar and butter; pour into a greased 9 inch round baking pan.
    8. 8
      Cut each pineapple slice in half; arrange over brown sugar mixture.
    9. 9
      Tuck cherries into pineapple.Sprinkle with reserved blueberries.
    10. 10
      Spread with remaining batter.
    11. 11
      Bake at 350 for 40-45 minutes or until a toothpick inserted into cake comes out clean.
    12. 12
      Immediately invert onto a serving plate.
    13. 13
      Cool completely.
    14. 14
      Garnish with fresh blueberries if desired.

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    Ratings & Reviews:

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    Nutritional Facts for Breakfast Upside-Down Cake

    Serving Size: 1 (58 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 121.3
     
    Calories from Fat 59
    49%
    Total Fat 6.6 g
    10%
    Saturated Fat 3.8 g
    19%
    Cholesterol 41.6 mg
    13%
    Sodium 55.7 mg
    2%
    Total Carbohydrate 14.2 g
    4%
    Dietary Fiber 1.3 g
    5%
    Sugars 11.4 g
    45%
    Protein 2.7 g
    5%

    The following items or measurements are not included:

    Duncan Hines blueberry muffin mix

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