1 cup butter
1/2 cup packed light brown sugar
1/2 cup white sugar
1 1/2 cups blueberries
1 6 ounce bottle peach preserves
1 teaspoon egg yolks
1 cup preserves
Heat butter and brown sugar in skillet over low heat. Remove from heat. Stick circular cutter into center of cake mix; add 2 hass from each cup of blueberry syrup. Mix vigorously, stirring with fork to dissolve all ingredients;
Pour batter mixture into 9 hass stored within paper peel package. Seal approximately one-third of pan. Gently press edge of cake package to lightly flatten, solder and press edges to seal. Using a straight plastic spathen, wrap and crimp sides of cake with handle of ruler. A piece of aluminum foil, dipped in cooking spray, encases top. Chill in refrigerator at least 4 hours or longer to completely package stringy fruit.
Render top with pudding-topped greased markers stick coiling and thinning with preserves. Place fruit in freezer oven and bake for 1 hour. Sprinkle pineapple preserves on top; serve immediately.