Upside-Down Pineapple Blueberry Cheesecake Muffin Cake

(Now that title is a mouthful)
Last night I was trying a new recipe for Sesame Chicken that called for about a cup of crushed pineapple.  I only had a 14-ounce can on hand so that left me with about half a can of pineapple leftover.  So I thought I’d make a small upside down pineapple cake using a Jiffy yellow cake mix.  I began to melt 3 tablespoons of butter in the oven and went to mix the cake batter.  When I opened the cake mix I found that critters (moths) had moved in so I had to throw it away.  I had the same problem with another box.  By this time the butter was melted and I was frustrated because I didn’t want to waste the butter or have to clean a pan I really hadn’t used. So I went to the pantry and looked at the other mixes I had on hand.  I saw that I had 2-7 ounce packages of Martha White Blueberry Cheesecake Muffin mix and thought, "Why not?"  The following is what I came up with.

Ingredients:
3 tablespoons butter
4 tablespoons brown sugar
2-7 oz packages Martha White Blueberry Cheesecake Muffin mix
@ 1 cup crushed pineapple, juice drained into a measuring cup
Enough milk added to pineapple juice to make 1 cup

Heat oven to 425°. In the oven, melt 3 tablespoons of butter in an 8” by 8” square pan.  After butter is melted, add the brown sugar.  Spread the butter and brown sugar mixture evenly to cover the bottom of the pan.  Spoon the crushed pineapple on top of the brown sugar, spreading evenly. 
After adding enough milk to the reserved pineapple juice to make 1 cup, in a separate bowl combine with the muffin mix and stir until blended.
Pour batter evenly over pineapple layer.  Bake at 425° for about 25 to 30 minutes until toothpick comes out clean.  Let cool for about 10 minutes.  Turn upside down onto a plate. 
Makes about 8 servings.

Needless to say, it came out delicious.  It was very moist and sweet.  I wish I had the foresight to have taken a picture last night, but I really wasn’t sure how it was going to turn out. I have been know to throw things together that could be construed as unfit for human consumption. I did get a picture this morning of the last piece that was left, but it will be gone as soon as one of the kids gets up.

 

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Ginny
This entry was posted in Cakes, Pies, & Desserts, Monthly Munchies. Bookmark the permalink.

4 Responses to Upside-Down Pineapple Blueberry Cheesecake Muffin Cake

  1. lahbluebonnet says:

    I do want to make an upside down pineapple cake this summer. The pineapples are waiting on me. On another note, lol, I am doing the dissections in the best interest of my children. LOL However, I am very glad to say that my SIL is a vet and is going to do the dissections with the kids. Woo hoo! I am ecstatic over that and so is my SIL. She loves that type of thing. Ugh!

    Blessings,

    Laurie

  2. ReviewsbyHeidi says:

    Now that is my kind of cake. It looks moist and oh, so yummy!

    I'm a throw together kind of girl too, but I don't usually do it with desserts, so I'm impressed!

  3. 4sweetums says:

    That looks so good!

    BLessings,

    Dawn

  4. lcourtneymom says:

    Hi, Ginny. I came to tell you I had my LibraryElf link fixed and I saw this yummy cake. I keep that muffin mix on hand often. I'll have to try it!

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