Cranberry Pumpkin Upside-down Cake
Caramel-coated walnuts and cranberries top this tender cake. It's very easy to make. Prep and Cook Time: about 1 1/2 hours. Notes: This cake looks and tastes best the day it is made. To toast the walnuts, bake in a 350° oven until golden, 7 to 10 minutes. If using frozen cranberries, measure while frozen, then thaw before using.
Source: Sunset Magazine
Ingredients
- butter, plus more for pans
- firmly packed light brown sugar
- tablespoon dark or light rum
- cranberries
- toasted coarsely chopped walnuts
- large eggs
- canned pumpkin
- canola or other vegetable oil
- granulated sugar
- all-purpose flour
- teaspoons baking powder
- teaspoon cinnamon
- teaspoon salt
- Lightly sweetened softly whipped cream