Breakfast Upside-Down Cake
- 1 18.9 pkg. blueberry muffin mix
- 1 1/4 oz. pkg. quick-rise yeast
- 1 8 oz. can pineapple slices
- 1 egg, beaten
- 1/3 C. packed brown sugar
- 1/4 C. 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 C. 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-inch 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 inserted into cake comes out clean. Immediately invert onto a serving plate. Cool completely. Garnish with fresh blueberries if desired and sprinkle with powdered sugar.