Pumpkin Cranberry Upside Down Cake

Instructions

1. Preheat the oven to 350°F. Lightly spray a 9-inch square pan with cooking spray.
2. Pour the melted butter into the pan, tilting to evenly cover the whole pan. Sprinkle the brown sugar over the butter.
3. Sprinkle the cranberries and almonds over the brown sugar mixture.
4. In a large bowl, whisk together the eggs, pumpkin purée, and oil.
5. In a separate bowl, sift together the flour, sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture just until combined. Carefully spread the batter over the cranberry-almond mixture in the pan.
6. Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert, then remove the pan. Cool before serving.