1 cup (2 sticks) Unsalted butter
1 cup packed brown sugar
2 cups fresh cranberries
4 ounces coarsely chopped pecans, toasted
2 large eggs
1 cup canned pumpkin
6 tablespoons vegetable oil
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt

Preheat oven to 350 degrees. Line bottom of 9-inch quare pan with parchment paper. Melt the butter in a small saucepan over medium heat. Add the brown sugar; whisk until smooth. Pour into the pan. Combine cranberries and pecans. Sprinkle them over the brown-sugar mixture.

In a large bowl, whisk together the eggs, pumpkin and oil. Sift together flour, sugar, baking powder, cinnamon and salt into another bowl. Stir the flour mixture into the pumpkin mixture. Carefully spread in the pan.

Bake until a toothpick inserted into the middle comes out clean, about 35 minutes. Let cool for 10 minutes on a wire rack. Place a large platter on top of the cake. Invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.

Let cool before serving. (Cake can be made one day in advance, wrapped in plastic wrap and stored at room temperature.)