Breakfast Upside-Down Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This moist golden morning treat quickly became my husband's favorite. And because it calls for a boxed blueberry muffin mix and canned pineapple, I never have a problem finding the time to make it for him. Plus, it looks pretty enough to serve company. Ingredients:
1 package (18-1/4 ounces) blueberry muffin mix |
1 package (1/4 ounce) quick-rise yeast |
1 can (8 ounces) pineapple slices |
1 egg, lightly beaten |
1/3 cup packed brown sugar |
1/4 cup butter, melted |
4 maraschino cherries, halved |
fresh blueberries, optional |
Directions:
1. Rinse and drain blueberries from muffin mix; set aside. Place muffin mix and yeast in a large bowl; set aside.
2. Drain pineapple, reserving juice in a measuring cup. Set pineapple aside. Add enough water to juice to measure 2/3 cup.
3. Pour into saucepan; heat to 120°-130°. Add to muffin mix; stir just until moistened. Beat in the egg. Cover and let rest for 10 minutes.
4. Combine brown sugar and butter; pour into a greased 9-in. round baking pan. Cut each pineapple slice in half; arrange over brown sugar mixture. Tuck cherries into pineapple.
5. Spoon half of batter over pineapple. Sprinkle with reserved blueberries. Spread with remaining batter.
6. Bake at 350° for 40-45 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. Yield: 8 servings.
|
|