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Ingredients
1 (18 oz) Package blueberry muffin mix
1 (1/4 oz) Package quick-rise yeast
1 (8 oz) Can pineapple slices
1 Egg, beaten
1/3 Cup packed brown sugar
1/4 Cup butter or margarine, melted
4 Maraschino cherries, halved
Fresh blueberries, optional
Instructions
Rinse and drain blueberries from muffin mix; set aside. Place muffin mix and yeast in a bowl. Drain pineapple, reserving the juice in a measuring cup. Set pineapple aside. Add enough water to juice to measure 2/3 cup. Pour into a saucepan; heat to 120�F to 130�F. 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 at 350�F for 40 to 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 and sprinkle with powdered sugar.