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Breakfast Upside-Down Cake

Breakfast Upside-Down Cake
You can never have too many dessert recipes, so give Breakfast Upside-Down Cake a try. This recipe serves 8. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 469 calories, 7g of protein, and 15g of fat. Head to the store and pick up blueberries, egg, maraschino cherries, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

1
Rinse and drain blueberries from muffin mix; set aside.
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BlueberriesBlueberries
Muffin MixMuffin Mix
2
Place muffin mix and yeast in a large bowl; set aside.
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Muffin MixMuffin Mix
YeastYeast
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BowlBowl
3
Drain pineapple, reserving juice in a measuring cup. Set pineapple aside.
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PineapplePineapple
JuiceJuice
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Measuring CupMeasuring Cup
4
Add enough water to juice to measure 2/3 cup.
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JuiceJuice
WaterWater
5
Pour into saucepan; heat to 120°-130°.
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Sauce PanSauce Pan
6
Add to muffin mix; stir just until moistened. Beat in the egg. Cover and let rest for 10 minutes.
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Muffin MixMuffin Mix
EggEgg
7
Combine brown sugar and butter; pour into a greased 9-in. round baking pan.
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Brown SugarBrown Sugar
ButterButter
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Baking PanBaking Pan
8
Cut each pineapple slice in half; arrange over brown sugar mixture. Tuck cherries into pineapple.
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Brown SugarBrown Sugar
PineapplePineapple
CherriesCherries
9
Spoon half of batter over pineapple.
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PineapplePineapple
10
Sprinkle with reserved blueberries.
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BlueberriesBlueberries
11
Spread with remaining batter.
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SpreadSpread
12
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.
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ToothpicksToothpicks
OvenOven
13
Garnish with fresh blueberries if desired.
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BlueberriesBlueberries
DifficultyExpert
Ready In1 h
Servings8
Health Score6
Dish TypesDessert
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