Recipe

Breakfast Upside-down Cake Recipe

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Ingredients

Directions

Step #1 Rinse & drain blueberries from muffin mix; set aside.
Step #2 Place muffin mix & yeast in a bowl.
Step #3 Drain pineapple, reserving the juice in a measuring c.
Step #4 Set pineapple aside.
Step #5 Add enough water to juice to measure 2/3 c.
Step #6 Pour juice into a saucepan; heat to 120-130 degrees.
Step #7 Add to muffin mix; stir just until moistened.
Step #8 Beat in the egg.
Step #9 Cover up & let rest for 10 mins.
Step #10 Combine brown sugar & butter; pour this into a greased 9 inch round baking pan.
Step #11 Cut each pineapple slice in half; arrange over brown sugar mixture.
Step #12 Tuck cherries into pineapple.
Step #13 Sprinkle top with reserved blueberries.
Step #14 Spread with remaining batter.
Step #15 Bake at 350 for 40-45 mins or until a toothpick inserted into cake comes out clean.
Step #16 Immediately invert onto a serving plate.
Step #17 Cool completely.
Step #18 Garnish with fresh blueberries if desired.
Enjoy the Breakfast Upside-Down Cake recipe

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