Breakfast Upside-Down Pineapple, Blueberry Cake
1 package blueberry muffin mix -- (18.9 ounces) 1 package
yeast -- quick-rise 1 can pineapple slices -- (8 ounces) 1
large egg -- beaten
1/3 cup brown sugar, packed
2/4 cup butter or margarine -- melted 4 maraschino cherries
-- halved fresh blueberries -- optional
Rinse and drain blueberries from muffin mix; set aside.
Place muffin mix and yeast in a bowl. Drain pineapple,
reserving the juice in a measuring cup. Set pineapple aside.
Add enough water to juice to measure 2/3 cup. pour into a
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-in. 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 at 350 degrees for 40-45 minutes or until a toothpick
comes out clean. Immediately invert onto a serving plate.
Garnish with fresh blueberries if desired.
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