• 8servings
  • 60minutes
  • 403calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B6, B12, H, D
MineralsSelenium, Zinc, Fluorine, Chromium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) blueberry muffin mix

  2. 1 package (1/4 ounce) quick-rise yeast

  3. 1 can (8 ounces) pineapple slices

  4. 1 egg, lightly beaten

  5. 1/3 cup packed brown sugar

  6. 1/4 cup butter, melted

  7. 4 maraschino cherries, halved

  8. Fresh blueberries, optional

Instructions Jump to Ingredients ↑

  1. Breakfast Upside-Down Cake Recipe photo by Taste of Home 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.


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