Breakfast Upside-Down Cake Recipe

Breakfast Upside-Down Cake Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This moist golden morning treat quickly became my husband's favorite. And because it calls for a boxed blueberry muffin mix and canned pineapple, I never have a problem finding the time to make it for him. Plus, it looks pretty enough to serve company.

This recipe is:

Contest Winning

[X]

Rate Breakfast Upside-Down Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Breakfast Upside-Down Cake Recipe

Prep: 20 min. + resting Bake: 40 min.

Yield: 8 Servings

20 40 60

Ingredients

1 package (18-1/4 ounces) blueberry muffin mix
1 package (1/4 ounce) quick-rise yeast
1 can (8 ounces) pineapple slices
1 egg, lightly beaten
1/3 cup packed brown sugar
1/4 cup butter, melted
4 maraschino cherries, halved
Fresh blueberries, optional

Directions

Rinse and drain blueberries from muffin mix; set aside. Place muffin mix and yeast in a large bowl; set aside.
Drain pineapple, reserving juice in a measuring cup. Set pineapple aside. Add enough water to juice to measure 2/3 cup.
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.
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.
Spoon half of batter over 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. Cool completely. Garnish with fresh blueberries if desired. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 403 calories, 14 g fat (7 g saturated fat), 47 mg cholesterol, 566 mg sodium, 64 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Breakfast Upside-Down Cake in Quick Cooking March/April 2002, p29