Breakfast Upside - Down Cake - Marienville United Methodist Cookbook

1 (18.9 oz ) package blueberry muffin mix
1 (8oz) can pineapple slices - drained and juice reserved
1 egg-slightly beaten
1/4 cup butter - melted
1 (1/4 oz) package quick rise yeast
1/3 cup packed brown sugar
Maraschino cherries
1 cup frozen for fresh blueberries

Drain and rinse blueberries. Set aside. Put muffin mix and yeast in large bowl. Set aside. Drain pineapple juice into a microwave safe measuring cup. Add enough water to equal 2/3 cup. Heat in microwave 30-40 seconds. Add to muffin mix and stir until just moistened. Beat in the egg. Cover and let rest 10 minutes. Combine brown sugar and melted butter. Pour into greased 9 inch round baking pan. Cut pineapple slices in half and place on top of the brown sugar. Place a cherry in the center of each slice. Spoon 1/2 of the batter over pineapple and sprinkle with blueberries. Spread remaining batter on top. Bake 350 for 40-45 minutes or until toothpick inserted in center comes out clean. Immediately invert onto serving plate. Cool.

Serves 8