Pumpkin Upside-Down Cake With Cranberry-Pecan Topping

  • Serves: Makes one 9-inch square pan
  • Baking Temp (degrees F): 350
  • Views: 3699
  • Comments: 0

Brown sugar sweetened tart cranberries top a cinnamon spiced pumpkin cake, making it a perfect stand-out dessert to serve at Thanksgiving. Fresh or frozen cranberries can be used. I like to add in a hint of orange to go along with the cranberries and some cinnamon and nutmeg in the cake.
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