STREAMING NOW: Simply Nigella

Breakfast Upside-Down Cake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A moist golden morning treat. From quick cooking this cake uses a muffin mix and canned pineapple to make it quick and easy.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: