Cranberry Pumpkin Upside-Down Cake

	1/4 cup butter
	1/2 cup brown sugar

		Heat and whisk in a sauce pan.
		Pour into a 9" square pan lined with parchment.

	2/3 cups toasted pecans
	1 1/3 cup cranberries

		Arrange over the brown sugar mixture.

	2 eggs
	1 cup pumpkin 
	1/3 cup canola oil
	1 cup sugar

		Mix at medium speed.

	1 1/2 cup flour
	1 1/2 tsp baking powder
	1 tsp cinnamon
	1 tsp cloves
	1 tsp allspice
	1 tsp nutmeg
	1/4 tsp salt

		Add to the pumpkin mixture and mix.

	Spread the batter over the cranberries.

	Bake until a skewer comes out clean. ( 350˚ for 35-45 minutes)

	Cool 10 minutes.

	Invert cake on a serving plate.

	Serve with whipped cream.