TUESDAY'S TREAT

Pineapple upside-down cake is a favorite with the hubby so trying today's recipe is a no brainer. I ran upon it in the current issue of TASTE OF HOME.

CRANBERRY-PINEAPPLE UPSIDE-DOWN CAKE
1 c. packed brown sugar
1/2 c. butter, melted
1 can sliced pineapple, drained
1 c. fresh or frozen cranberries

CAKE:
1 c. butter, softened
1 1/4 c. sugar
2 eggs
1 tsp. vanilla
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground allspice
3/4 c. sour cream
1 c. fresh or frozen cranberries, halved
sweetened whipped cream, optional

Preheat oven to 350. In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13x9 baking pan. Top sugar mixture with pineapple slices. Place a whole cranberry in the center of each pineapple slice; sprinkle remaining cranberries around pineapple slices.
For cake, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl whisk flour, baking powder, salt, cinnamon, and allspice; add to creamed mixture alternating with sour cream, beating well after each addition. Fold in cranberries; spoon over pineapple.
Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; invert onto a serving plate. Serve warm; if desired, top with whipped cream.