BREAKFAST UPSIDE-DOWN CAKE
This moist golden morning treat quickly became my husband's favorite. And because it calls for a boxed blueberry muffin mix and canned pineapple, I never have a problem finding the time to make it for him. Plus, it looks pretty enough to serve company.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Rinse and drain blueberries from muffin mix; set aside. Combine 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-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° 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.
Nutrition Facts : Calories 403 calories, Fat 14g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 566mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
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