Cranberry Pineapple Upside-Down 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 large eggs, room temperature
• 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

1. Preheat oven to 350u0b0. In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased
2. . Top with pineapple slices. Place a whole cranberry in the center of each pineapple; sprinkle remaining cranberries around pineapple.
3. 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.
4. 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.

brown sugar, butter, pineapple, cranberries, butter, sugar, eggs, vanilla, flour, baking powder, salt, ground cinnamon, ground allspice, sour cream, frozen cranberries, whipped cream

Taken from www.tasteofhome.com/recipes/cranberry-pineapple-upside-down-cake/ (may not work)