“A moist golden morning treat. From quick cooking this cake uses a muffin mix and canned pineapple to make it quick and easy.”
1hr 15mins

Ingredients Nutrition


  1. Rinse and drain blueberries from muffin mix; set aside.
  2. Place muffin mix and yeast in a bowl.
  3. Drain pineapple, reserving the juice in a measuring cup. Set pineapple aside. Add enough water to juice to measure 2/3 cup.
  4. Pour juice into a saucepan; heat to 120-130 degrees.
  5. Add to muffin mix; stir just until moistened.
  6. Beat in the egg. Cover and let rest for 10 minutes.
  7. Combine brown sugar and butter; pour into a greased 9 inch round baking pan.
  8. Cut each pineapple slice in half; arrange over brown sugar mixture.
  9. Tuck cherries into pineapple.Sprinkle with reserved blueberries.
  10. Spread with remaining batter.
  11. Bake at 350 for 40-45 minutes or until a toothpick inserted into cake comes out clean.
  12. Immediately invert onto a serving plate.
  13. Cool completely.
  14. Garnish with fresh blueberries if desired.

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