Oh enjoy this Goodie
God Bless
Zeee
Breakfast Upside-Down Cake
SERVES 8
19 ounces Duncan Hines blueberry muffin mix
1- 1/4 ounces quick-rising yeast * ( 1/4 oz) thanks Mitch
8 ounces pineapple slices (drain and reserve juice)
1 egg (beaten)
1/3 cup brown sugar
1/4 cup butter or margarine (melted)
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 juice into a saucepan; heat to 120-130 degrees.
Add to 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 baking pan.
Cut each pineapple slice in half; arrange over brown sugar mixture.
Tuck cherries into pineapple.Sprinkle with reserved blueberries.
Spread with remaining batter.
Bake at 350 for 40-45 minutes or until a toothpick inserted into cake comes out clean.
Immediately invert onto a serving plate
Enjoy