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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Fruit Vegetables Fall Heirloom Historical Holiday Event Cakes Thanksgiving Seasonal Pitted Fruit Cherries Squash

Pumpkin Cherry Upside Down Cake

A sweet-tart cherry and cranberry sauce makes this moist cake sing. Serve it at your next dinner party -- or as an alternative to traditional pumpkin pie on thanksgiving.

Steps

Preheat oven to 350 degrees f.
Line a 13x9x2-inch baking pan with foil.
Grease foil , set aside.
In a small saucepan , combine cherry preserves , dried cranberries , and the 1 / 3 cup butter.
Bring to boiling , stirring constantly.
Remove from heat.
Pour mixture into the prepared baking pan , spreading evenly , set aside.
In a medium bowl , stir together flour , baking powder , pumpkin pie spice , and baking soda.
Set aside.
In a large bowl , combine the 1 / 4 cup butter and the shortening.
Beat with an electric mixer on medium to high speed for 30 seconds.
Add sugar and vanilla.
Beat until combined.
Add eggs one at a time , beating well after each addition.
Beat in pumpkin.
Alternately add flour mixture and buttermilk to butter mixture , beating on low speed after each addition just until combined.
Carefully spread batter over preserve mixture in pan.
Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack.

Ingredients

cherry preserves, dried cranberries, butter, all-purpose flour, baking powder, pumpkin pie spice, baking soda, shortening, sugar, vanilla, eggs, canned pumpkin, buttermilk