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
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.
~~Quick Cooking March/April 2002~~