Breakfast Upside-Down Cake

• 1 package (18-1/4 ounces) blueberry muffin mix
• 1 package (1/4 ounce) quick-rise yeast
• 1 can (8 ounces) sliced pineapple
• 1 egg, lightly beaten
• 1/3 cup packed brown sugar
• 1/4 cup butter, melted
• 4 maraschino cherries, halved
• Fresh blueberries, optional

1. Rinse and drain blueberries from muffin mix; set aside. Combine muffin mix and yeast in a large bowl; set aside.
2. Drain pineapple, reserving juice in a measuring cup. Set pineapple aside. Add enough water to juice to measure 2/3 cup.
3. Pour into saucepan; heat to 120u0b0-130u0b0. Add to muffin mix; stir just until moistened. Beat in the egg. Cover and let rest for 10 minutes.
4. 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.
5. Spoon half of batter over pineapple. Sprinkle with reserved blueberries. Spread with remaining batter.
6. Bake at 350u0b0 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.

muffin mix, yeast, pineapple, egg, brown sugar, butter, maraschino cherries, fresh blueberries

Taken from www.tasteofhome.com/recipes/breakfast-upside-down-cake/ (may not work)