Cranberry Pineapple Upside Down Cake

Get ready for me to turn your world upside-down with this cake!

Recipe:

Ingredients

• 1 cup packed brown sugar
• 1/2 cup butter, melted
• 1 can (20 ounces) sliced pineapple, drained
• 1 cup fresh or frozen cranberries

• CAKE:

• 1 cup butter, softened
• 1-1/4 cups sugar
• 2 large 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

Directions

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.

TOTAL TIME: Prep: 20 min. Bake 50 min. + cooling