Breakfast Upside-Down Cake

1. 1

   Rinse and drain blueberries from muffin mix; set aside.

2. 2

   Place muffin mix and yeast in a bowl.

3. 3

   Drain pineapple, reserving the juice in a measuring cup.

4. 4

   Set pineapple aside.

5. 5

   Add enough water to juice to measure 2/3 cup.

6. 6

   Pour juice into a saucepan; heat to 120-130 degrees.

7. 7

   Add to muffin mix; stir just until moistened.

8. 8

   Beat in the egg.

9. 9

   Cover and let rest for 10 minutes.

10. 10

    Combine brown sugar and butter; pour into a greased 9 inch round baking pan.

11. 11

    Cut each pineapple slice in half; arrange over brown sugar mixture.

12. 12

    Tuck cherries into pineapple.Sprinkle with reserved blueberries.

13. 13

    Spread with remaining batter.

14. 14

    Bake at 350 for 40-45 minutes or until a toothpick inserted into cake comes out clean.

15. 15

    Immediately invert onto a serving plate.

16. 16

    Cool completely.

17. 17

    Garnish with fresh blueberries if desired.

No additional tips available.