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Breakfast Up Down Cake

1 package (18.9 oz.) blueberry muffin mix
1 package (1/4 oz.) quick rise yeast
1 can pineapple slices
1 egg, beaten
1/3 cup packed brown sugar
1/4 cup butter melted
8 maraschino cherries
1-pint blueberries


Place muffin mix and yeast in a bow. Drain pineapple, reserving the juice in a measuring cup. Set pineapple aside. Add enough water to juice to make 2/3 cup. Pour into saucepan on medium heat. Add in muffin mix, stir until moistened. Beat in the egg. Cover and let rest for 10 minutes.

Combine brown sugar and butter, pour into dutch oven. Cut each pineapple slice in half; arrange over brown sugar mixture. Tuck cherries into pineapple. Spoon half the batter over pineapple. Sprinkle with reserved blueberries. Spread with remaining batter. Bake for 40 minutes or until knife inserted comes out clean.


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