• Preheat your oven to 350 degrees
• Grease a 9x13 baking pan
• We are starting off with the caramel portion. (bottom layer)
• In a saucepan over medium heat - Heat the 1/2 cup of butter until melted, and add brown sugar
• Stir together and cook for a couple of minutes
• Pour the caramel mixture into the greased pan
• Place your pineapple slices into the caramel mixture - I fit about 9 slices into my pan - rows of 3 across, and down
• Place a cranberry in the center of each slice
• Spread the rest of the cranberries in-between the pineapple slices, and the edge of the pan

Onto the Cake portion

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