Venango County Recipe of the Day: Lynne’s Breakfast Upside-Down Cake

| July 3, 2017

Franklin & pineapple cake
A breakfast recipe by Lynne! Sponsored by Franklin-Oil Region Credit Union.

Lynne’s Breakfast Upside-Down Cake

Ingredients

1 pkg. blueberry muffin mix
1 – ¼ oz. pkg. quick-rise yeast
1 regular size can pineapple slices
1 egg, lightly beaten
1/3 cup packed brown sugar
1/4 cup butter, melted
4 maraschino cherries, halved

Directions

~Preheat oven at 350°.

~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″ 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 reserved blueberries over batter. Spread with remaining batter.

~Bake for 40 to 45 minutes. Immediately invert onto a serving plate.

~Cool completely.

Submitted by Lynne.

Venango County Recipe of the Day is Sponsored by Franklin-Oil Region Credit Union.

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Category: Breakfast, Local News, News, Recipes