Cranberry Pumpkin Upside Down cake with Niece

Niece and I made the most wonderful cake. It was SO easy. Niece wanted to stay at my apt all day, and our habits are simple: we either go to a museum or make something yummy. I had to make something anyway for a potluck the following day, so it worked out perfectly. She wore a brand new apron that I WAS going to give her for Christmas. I found the recipe in a friend's current Sunset magazine (Nov 07)

Ingredients

1/4 cup butter, + more for pans
1/2 cup firmly packed light brown sugar
1 tablespoon dark or light rum (used dark)
1 1/3 cups cranberries , thawed or fresh (used fresh)
2/3 cup toasted coarsely chopped, toasted walnuts
2 large eggs
1 cup canned pumpkin
1/3 cup vegetable oil (used safflower, all I had)
1 cup granulated sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Whipped cream (eh, used cool whip because it was for a potluck)

Preparation

1. Preheat oven to 350°. Butter a 9-in. square pan and line the bottom with parchment paper.

2. In a small saucepan over medium heat, melt butter. Whisk in brown sugar until blended. Remove from heat and whisk in rum. Pour mixture into prepared pan, evenly covering the bottom.

3. In a small bowl, combine cranberries and walnuts; arrange evenly over brown sugar mixture.

4. In a large bowl with a mixer on medium speed, beat eggs, pumpkin, oil, and granulated sugar until smooth. In another bowl, stir together flour, baking powder, cinnamon, and salt. Stir flour mixture into pumpkin mixture. Spread batter evenly over cranberries and walnuts.

5. Bake until a skewer inserted in the center of cake comes out clean, 35 to 45 minutes. Transfer to a wire rack and let cool 10 minutes in pan. Run a thin-bladed knife between cake and sides of pan, then invert cake onto a serving platter. Remove pan and parchment, and let cool at least 20 minutes. Serve slightly warm or cool, with whipped cream.