Cranberry Pineapple Upside-down Cake

By KeyIngredient

Bake this a day ahead to let the flavours sit
From Taste of Home Mag

Ingredients

• 1 cup packed brown sugar
• 1/2 cup butter, melted
• 1 can (20 oz.) sliced pineapple, drained
• 1 cup fresh or frozen cranberries
• CAKE
• 1 cup butter, softened ,
• 1 1/4 cups sugar
• 2 eggs
• 1 tsp. vanilla extract
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp.salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 3/4 cup sour cream
• 1 cup fresh or frozen cranberries, halved
• Sweetened whipped cream, optional

Preparation

Step 1

Preheat oven to 350°.

In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13x9-in. baking pan.
Top brown sugar mixture with pineapple slices. Place a whole cranberry in the center of each pineapple slice; sprinkle remaining cranberries around pineapple slices.

For cake, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and allspice; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in cranberries; spoon over pineapple.

3. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; invert onto a serving plate. Serve warm;
if desired, top with whipped cream.