Pumpkin Upside Down Cake with Cranberry-Pecan Topping (9-inch square pan)

By MarieR

Ingredients

• 3/4 stick unsalted butter melted
• 1 cup brown sugar
• 2 cups cranberries, fresh
• 1 cup pecans toasted
• 1 cup pumpkin puree (from can)
• 6 tablespoons vegetable oil
• 1 1/2 cups flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Details

Servings 1

Preparation

Step 1

Preheat Oven 350F degrees.

Line bottom of 9- inch square pan with parchment paper.
In Bowl mix Butter and Brown Sugar until smooth
pour into pan.

Combine Cranberries with Pecans.
Place them over Brown Sugar Mixture
In Bowl beat Eggs add Pumpkin Puree and Oil.

In separate Bowl stir together Flour Sugar Baking Powder and Cinnamon; stir until combined...
Stir in Pumpkin Mixture..

Carefully spread over Cranberry-Pecan Topping.

Bake until skewer inserted in middle comes out clean...about 35 to 45 minutes...run knife around edge...let cool ten minutes

Place large Platter over cake and invert...Remove Pan and carefully remove Paper.