Breakfast Upside-Down Cake
1 package (18.9 oz) blueberry muffin mix
1 package (1/4oz) quick rise yeast
1 can (8oz) pineapple slices
1 egg, beaten
1/3 cup packed brown sugar
1/4 cup butter or margarine, melted
4 maraschino cherries, halved
fresh blueberries (optional)
Rinse and drain blueberries from muffin mix; set aside. Place muffin mix and yeast in a bowl. Drain pineapple, reserving liquid for later use. Set pineapple aside. Add enough water to juice to measure 2/3 cup. Pour into sauce pan; heat to 120º-130º. Add to muffin mix; stir until moistened. Beat in egg. Cover and let rest for 10 minutes.
Combine brown sugar and butter; pour in greased 9-in. 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 350º for 40-45 minutes. Immediately, invert to serving dish. Cool completely; garnish with fresh blueberries if desired.
Yield: 8 servings