Cranberry Pineapple Upside-Down Cake

By devogirl

Both kids and grown-ups like this gorgeous dessert. It'll keep a few days and is actually better the second day, so you can make it a day ahead.

Ingredients

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

Preparation

Step 1

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 with pineapple slices. Place a whole cranberry in the center of each pineapple; sprinkle remaining cranberries around pineapple.

2. 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.Yield: 15 servings.