Here's a tempting variation of upside down cake with traditional Thanksgiving flavors.

• 1 cup butter
• 1 cup brown sugar - firmly packed
• 2 cups fresh cranberries - washed, drained and patted dry
• 1 cup coarsely chopped pecans
• 2 eggs
• 1 cup pumpkin puree
• 6 T. canola oil
• 1-1/2 cups flour
• 1 cup sugar
• 1- 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp.salt

Preparation -
Spray the bottom and sides of a 9" baking pan, round or square, with non-stick cooking spray. Melt the butter in a small saucepan. Add the brown sugar and whisk until smooth, over medium heat. Pour the mixture into the bottom of the prepared baking pan. Scatter the cranberries and pecans evenly over the brown sugar/butter mixture in the pan; set aside. Whisk the eggs, pumpkin puree, and oil together in a large mixing bowl. In a separate bowl, mix the flour, sugar, baking powder, cinnamon, and salt together. Add the flour mixture to the pumpkin mixture and mix well. Spoon the batter evenly into the pan over the other ingredients. Bake in a preheated oven at 350º for 35 to 40 minutes or until a pick inserted in the center of the cake comes out clean. Let cool in the pan, on a wire rack, for 5 minutes. Run a table knife around the edge of the cake to free the sides from the pan. Place a large plate on top of the cake. Invert the cake and plate together, turning the cake onto the plate, removing it from the pan. Let cool completely before cutting and serving. Top individual servings with whipped cream or cool whip.