Ingredients for - Cranberry Pineapple Upside-Down Cake

1. 1 cup packed brown sugar
2. 1/2 cup butter, melted
3. 1 can (20 ounces) sliced pineapple, drained
4. 1 cup fresh or frozen cranberries
5. Cake:
6. 1 cup butter, softened
7. 1-1/4 cups sugar
8. 2 large eggs, room temperature
9. 1 teaspoon vanilla extract
10. 2 cups all-purpose flour
11. 2 teaspoons baking powder
12. 1 teaspoon salt
13. 1 teaspoon ground cinnamon
14. 1/2 teaspoon ground allspice
15. 3/4 cup sour cream
16. 1 cup fresh or frozen cranberries, halved
17. Sweetened whipped cream, optional

How to cook deliciously - Cranberry Pineapple Upside-Down Cake

1 . Stage

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 . Stage

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 . Stage

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