1/4 c. butter
1/4 c. firmly packed brown sugar
1 can (8 1/4 oz.) sliced pineapple
1 egg
1/3 c. milk
1 pkg. Martha White blueberry muffin mix

Heat oven to 350 degrees. Melt butter in 8 inch round pan; stir in brown sugar. Arrange pineapple slices in cake pan (place whole slice in center, surround with half slices).

Lightly beat egg in mix. Add milk and muffin mix. Stir until blended well. Spread butter over pineapple. Bake 25-30 minutes. Turn out onto serving plate immediately.