This recipe is a delicious breakfast treat!
Breakfast Upside-Down Cake
Ingredients
1 pkg. blueberry muffin mix
1 – ¼ oz. pkg. quick-rise yeast
1 regular size can pineapple slices
1 egg, lightly beaten
1/3 cup packed brown sugar
1/4 cup butter, melted
4 maraschino cherries, halved
Fresh blueberries
Directions
~Preheat oven at 350°.
~Rinse and drain blueberries from muffin mix; set aside.
~Place muffin mix and yeast in a large bowl; set aside.
~Drain pineapple, reserving juice in a measuring cup. Set pineapple aside. Add enough water to juice to measure 2/3 cup. 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.
~Combine brown sugar and butter; pour into a greased 9″ round baking pan.
~Cut each pineapple slice in half; arrange over brown sugar mixture. Tuck cherries into pineapple. Spoon half of batter over pineapple. Sprinkle with reserved blueberries. Spread with remaining batter. Bake for 40 to 45 minutes.
~Immediately invert onto a serving plate. Cool completely.
~Garnish with fresh blueberries.
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