Recipe - Holiday Upside-Down Cake

One half cup Butter, softened, divided
One half cup Brown sugar
One half pack (12 oz.) fresh or frozen
Cranberries
1 cn (20 oz.) crushed pineapple
In heavy syrup, drained
Well
1 One half cup Flour
2/3 cup Granulated sugar
1 teaspoon Baking powder
One half teaspoon Salt
One fourth teaspoon Baking soda
1 Egg
2/3 cup Cranberry juice
1 teaspoon Vanilla extract
Whipped heavy cream
(optional)

Preheat oven to 350 degrees. In 9" square heatproof baking pan over
medium heat melt One fourth cup butter. Remove from heat; sprinkle with
brown sugar, then cranberries, then drained pineapple; set aside. In
mixing bowl, combine next 5 ingredients. With mixer at low beat in
remaining One fourth cup butter, egg, cranberry juice and vanilla for 2
minutes until smooth. Spoon batter over fruitsugar layer. Bake 4050
minutes. Cool in pan on wire rack 10 minutes. Loosen edges of cake;
invert onto serving plate. Serve warm with whipped cream.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip