Cranberry-Pecan Upside-Down Cake

• 1 1/2 c. cranberries
• 1/2 c. pecans, chopped
• 1/2 c. Kraft butterscotch topping
• 1/3 c. Parkay margarine
• 2/3 c. sugar
• 1 egg
• 1/2 tsp. vanilla
• 1 c. flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. milk

1. Heat oven to 350u0b0.
2. Arrange cranberries and nuts in the bottom of a greased 8-inch square pan.
3. Pour topping over fruit and nut mixture.
4. Cream margarine and sugar until light and fluffy.
5. Blend in egg and vanilla.
6. Add combined dry ingredients to creamed mixture alternately with milk, mixing well after each addition. Pour batter over topping mixture.
7. Bake at 350u0b0 for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Immediately invert onto serving platter; serve warm.
8. Top with whipped cream, if desired.
9. Variation:
10. Substitute 1 cup peeled and chopped apples for 1 cup cranberries.

cranberries, pecans, parkay margarine, sugar, egg, vanilla, flour, baking powder, salt, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=277713 (may not work)