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Clarion County Recipe of the Day: Breakfast Upside-Down Cake
Breakfast Upside-Down Cake – a delicious breakfast treat!
Breakfast Upside-Down Cake
1 pkg blueberry muffin mix
1 – ¼ oz pkg quick-rise yeast
1 reg size can pineapple slices
1 egg, lightly beaten
1/3 cup packed brown sugar
1/4 cup butter, melted
4 maraschino cherries, halved
Preheat oven at 350°.
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″ 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 for 40-45 minutes. Immediately invert onto a serving plate.
Cool completely. Garnish with fresh blueberries.