Breakfast Upside-Down Cake

• 19 ounces Duncan Hines blueberry muffin mix
• 1 14 ounces quick-rising yeast
• 8 ounces pineapple slices
• 1 egg (beaten)
• 13 cup brown sugar
• 14 cup butter (melted) or 14 cup margarine (melted)
• 4 maraschino cherries, halved fresh blueberries (optional)

1. Rinse and drain blueberries from muffin mix; set aside.
2. Place muffin mix and yeast in a bowl.
3. Drain pineapple, reserving the juice in a measuring cup.
4. Set pineapple aside.
5. Add enough water to juice to measure 2/3 cup.
6. Pour juice into a saucepan; heat to 120-130 degrees.
7. Add to muffin mix; stir just until moistened.
8. Beat in the egg.
9. Cover and let rest for 10 minutes.
10. Combine brown sugar and butter; pour into a greased 9 inch round baking pan.
11. Cut each pineapple slice in half; arrange over brown sugar mixture.
12. Tuck cherries into pineapple.Sprinkle with reserved blueberries.
13. Spread with remaining batter.
14. Bake at 350 for 40-45 minutes or until a toothpick inserted into cake comes out clean.
15. Immediately invert onto a serving plate.
16. Cool completely.
17. Garnish with fresh blueberries if desired.

duncan, yeast, pineapple, egg, brown sugar, butter, maraschino cherries

Taken from www.food.com/recipe/breakfast-upside-down-cake-136365 (may not work)