Breakfast Upside-Down Cake

Directions

1. 1
   Rinse and drain blueberries from muffin mix; set aside.
2. 2
   Place muffin mix and yeast in a bowl.
3. 3
   Drain pineapple, reserving the juice in a measuring cup.
4. 4
   Set pineapple aside.
5. 5
   Add enough water to juice to measure 2/3 cup.
6. 6
   Pour juice into a saucepan; heat to 120-130 degrees.
7. 7
   Add to muffin mix; stir just until moistened.
8. 8
   Beat in the egg.
9. 9
   Cover and let rest for 10 minutes.
10. 10
    Combine brown sugar and butter; pour into a greased 9 inch round baking pan.
11. 11
    Cut each pineapple slice in half; arrange over brown sugar mixture.
12. 12
    Tuck cherries into pineapple.Sprinkle with reserved blueberries.
13. 13
    Spread with remaining batter.
14. 14
    Bake at 350 for 40-45 minutes or until a toothpick inserted into cake comes out clean.
15. 15
    Immediately invert onto a serving plate.
16. 16
    Cool completely.
17. 17
    Garnish with fresh blueberries if desired.