1. Preheat your oven to 350 degrees
2. Grease a 9×13 baking pan
3. We are starting off with the caramel portion. (bottom layer)
4. In a saucepan over medium heat – Heat the 1/2 cup of butter until melted, and add brown sugar
5. Stir together and cook for a couple of minutes
6. Pour the caramel mixture into the greased pan
7. Place your pineapple slices into the caramel mixture – I fit about 9 slices into my pan – rows of 3 across, and down
8. Place a cranberry in the center of each slice
9. Spread the rest of the cranberries in-between the pineapple slices, and the edge of the pan

Onto the Cake portion

1. Cream the butter, and sugar together until they are well mixed
2. Add the applesauce, and mix that in too!
3. Add the eggs, whisking it all together
4. Whisk the vanilla in
5. In a separate bowl, start mixing the dry ingredients – flour, baking powder, salt, cinnamon, cloves, and ginger
6. Place sour cream into a small bowl
7. Start adding the creamed sugar/butter mixture into the flour mixture, alternating with the sour cream – Mixing it all together with each addition
8. Fold in the fresh cranberries
9. Pour the cake batter over the caramel/pineapple layer
10. Bake for 50-60 minutes, until a toothpick inserted into the middle of the cake comes out clean
11. Let the cake cool for about 10 minutes
12. Invert the cake onto your serving platter
13. Serve alone, or add whipped cream or ice cream!
14. Yummy