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Recipe: Breakfast Upside Down Cake
Similar Categories: Breakfast, Upside, Down, Cake
18 7/8 ounces blueberry muffin mix -- preferably Duncan Hines
1 package quick rise yeast
8 ounces pineapple slices -- drained
1 egg -- beaten
1/3 cup brown sugar -- packed
1/4 cup butter -- 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 cup. Pour into a saucepan, heat to 120 to 130 degrees F.
Add to the 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 cake
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 F for 40 to 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. Serves 8.
1 package quick rise yeast
8 ounces pineapple slices -- drained
1 egg -- beaten
1/3 cup brown sugar -- packed
1/4 cup butter -- 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 cup. Pour into a saucepan, heat to 120 to 130 degrees F.
Add to the 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 cake
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 F for 40 to 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. Serves 8.
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