Sweet Potato Pumpkin Upside Down Cake Recipe tsboyd

• 2 sticks butter softened
• 1 cup brown sugar
• 1 1/2 cup cranberries
• 1 cup walnuts
• 2 eggs
• 1/2 cup sweet potato puree
• 1/2 cup pumpkin
• 1/4 cup + 2TBS vegetable oil
• 1 1/2 cup flour
• 1 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 cup sugar

1. Preheat oven to 350.
2. Grease a 10 inch round pan and line with parchment paper.
3. Melt the butter in a microwave in a bowl, combine the brown sugar and mix well.
4. Add to the pan.
5. Sprinkle the cranberries and pecans over the mixture.
6. In a bowl, whisk together eggs, pumpkin, sweet potato, and oil.
7. Sift the dry ingredients together.
8. Add to the pumpkin/sweet potato mixture.
9. Spread the batter over the cranberry/pecan mixture in the pan.
10. Bake 35-40 minutes till done.
11. Cool for 10 minutes.
12. Flip the cake over onto a platter and remove the pan gently.
13. Cool completely.
14. When completely cooled sprinkle with powdered sugar

butter, brown sugar, cranberries, walnuts, eggs, puree, pumpkin, flour, baking powder, cinnamon, nutmeg, salt, sugar

Taken from www.chowhound.com/recipes/sweet-potato-pumpkin-upside-cake-27927 (may not work)