1/2 c  Butter, softened, divided
1/2 c  Brown sugar
1/2 pk (12 oz.) fresh or frozen
Cranberries
1 cn (20 oz.) crushed pineapple
In heavy syrup, drained
Well
1 1/2 c  Flour
2/3 c  Granulated sugar
1 ts Baking powder
1/2 ts Salt
1/4 ts Baking soda
1    Egg
2/3 c  Cranberry juice
1 ts Vanilla extract
Whipped heavy cream
(optional)

Preheat oven to 350 degrees. In 9″ square heatproof baking pan over
medium heat melt 1/4 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 1/4 cup butter, egg, cranberry juice and vanilla for 2
minutes until smooth. Spoon batter over fruit-sugar layer. Bake 40-50
minutes. Cool in pan on wire rack 10 minutes. Loosen edges of cake;
invert onto serving plate. Serve warm with whipped cream.