Upsidedown pineapple, wild blueberry, low fat muffin cake.

This was very easy but incredibly tasty used the Krustez non-fat wild blueberry mix, pineapple slices, brown sugar and butter.

Ingredients:
5-6 slices of pineapple reserve the juice.
1/4 cup pineapple juice (less is fine if there is not 1/4 cup)
3 tbsp butter
1/2 cup brown sugar
1 box Krustez non-fat wild blueberry muffin mix
Water

Preheat oven to 350° And grease a 7x11 inch pan.

Following the muffin mix directions except use the leftover pineapple juice then add water to make the one cup required in the mix. After draining the blueberries do not add to the mix yet.

Place the pineapple slices along the bottom of the pan, using the blueberries to fill in the pineapple holes and other open areas on the pan.

In a small sauce pan melt the butter and brown sugar together then pour the mixture over the pineapple. Mix the leftover blueberries into the muffin mix and pour it over the pineapple brown sugar mixture and bake for about 30 minutes or until a toothpick inserted comes out clean.