Breakfast Upside-Down Cake |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
A moist golden morning treat. From quick cooking this cake uses a muffin mix and canned pineapple to make it quick and easy. Ingredients:
19 ounces duncan hines blueberry muffin mix |
1 1/4 ounces quick-rising yeast |
8 ounces pineapple slices |
1 egg (beaten) |
1/3 cup brown sugar |
1/4 cup butter (melted) or 1/4 cup margarine (melted) |
4 maraschino cherries, halved fresh blueberries (optional) |
Directions:
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. Set pineapple aside. Add enough water to juice to measure 2/3 cup.
4. Pour juice into a saucepan; heat to 120-130 degrees.
5. Add to muffin mix; stir just until moistened.
6. Beat in the egg. Cover and let rest for 10 minutes.
7. Combine brown sugar and butter; pour into a greased 9 inch round baking pan.
8. Cut each pineapple slice in half; arrange over brown sugar mixture.
9. Tuck cherries into pineapple.Sprinkle with reserved blueberries.
10. Spread with remaining batter.
11. Bake at 350 for 40-45 minutes or until a toothpick inserted into cake comes out clean.
12. Immediately invert onto a serving plate.
13. Cool completely.
14. Garnish with fresh blueberries if desired.
|
|