The photos of the finished recipe were very hard to decide on. They are all beautiful and look so tempting.
This recipe is linked to:
Foodie Friends Friday
Are you a recipe buff like I am?
I have recipe newsletters (many) that come into my email, and I can spend hours reviewing the recipes.
It's kind of like getting absorbed in a really good book (which I haven't done for a while).
When I run across a recipe title that seems odd or questionable, I just have to review the recipe in depth and detail.
I ran across this recipe yesterday and imagined what all the different flavors would taste like.
Really? Pumpkin, cranberry, and cherry?
All the flavors of Thanksgiving....and with Thanksgiving approaching quickly I just had to give this a try. The up-side down cake just may be worked into my holiday feast.
Or maybe the (local) non-bakers out there would like to order one, or two, or three, OK, OK, maybe I'm getting carried away.....
The recipe called for cherry preserves, but I have a wonderful (I'm going to call her relative) relative that makes home-made jams, jellies, and preserves.
This beautiful jar of Bing Cherry home-made preserves came from Amber Coressel.
I have already contacted her with a request for more.
She sells her wonderful home-made products for $3.75 a jar, and let me tell you, they are worth every penny.
The recipe said to use a 9x13 baking pan, but I do not own a platter (pretty enough) big enough to hold that size cake.
So I grabbed the 9 inch heart shaped pans that my wonderful Grandmother gave me, and divided the recipe into two.
The pans are suppose to be lined with foil, and I had a sweating attack when I realized I was almost out.
I'm holding my breath.....
Whewwww.....just enough to line both pans.Pans are lined, sprayed with cooking spray, and ready to go.
The goopy-goodies that end up on the top of the cake have to be heated and placed in the bottom of the foil lined pans.
When my preserves, dried cranberries (crasins), and butter was heated, I poured the goopy-goodies in my pans equally, and then sprinkled sweet flaked coconut on top (maybe 1/4 c. each).
I spread the pumpkin cake batter on top of the goopy-goodies equally and placed them in the oven.