| 1 T. | butter, melted | | 1/2 cup | brown sugar, packed | | 2 cups | fresh cranberries | | 2 Oz. (1/2 cup) | chopped almonds, toasted | | 2 | eggs | | 3/4 cup | canned pumpkin | | 2 T. | vegetable oil | | 1 1/2 cups | all-purpose flour | | 1 cup | sugar | | 1 1/2 tsps. | baking powder | | 1 tsp. | cinnamon | | 1/4 tsp. | salt |
| | Preheat oven to 350 degrees. Lightly spray a 9-inch square baking pan with cooking spray. Pour melted butter into pan, tilting to evenly cover the whole pan (or put butter in pan, melt in oven but watch!). Sprinkle brown sugar over butter then follow with cranberries and almonds. In a large bowl, whisk together eggs, pumpkin and oil.
In separate bowl, sift together flour, sugar, baking powder, cinnamon and salt. Stir the flour mixture into the pumpkin mixture. Carelfully spread the batter over the cranberry almond mixture in pan. Bake 45 minutes or until done. Cool 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert, then remove pan. Cool before serving. A dollop of Cool Whip on top of each serving optional. |
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