Breakfast Upside-Down Cake

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

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 19 ounces  Duncan Hines blueberry muffin mix
• 1 1⁄4 ounces quick-rising yeast
• 8  ounces pineapple slices
• 1  egg (beaten)
• 1⁄3 cup brown sugar
• 1⁄4 cup butter (melted) or 1⁄4 cup margarine (melted)
• 4  maraschino cherries, halved fresh blueberries (optional)

Directions

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