• 2  tablespoons  butter
• 1/2  cup  packed light brown sugar
• 1    20-ounce can juice-packed sliced pineapple rings, drained, 1/4 cup juice reserved
• 3/4  cup  dried cranberries, divided

• 2  large  eggs
• 3/4  cup  packed light brown sugar
• 1/2  cup  unsweetened apple butter
• 1/2  cup  low-fat buttermilk
• 3  tablespoons  vegetable oil
• 1  teaspoon  vanilla extract
• 2  cups  unbleached all-purpose flour
• 1 1/2  teaspoons  baking soda
• 1 1/2  teaspoons  ground cinnamon
• 1  teaspoon  salt
• 1/2  teaspoon  ground cloves
• 1/2  teaspoon  ground allspice

1.

Preheat oven to 350 degrees F. Coat 12-inch cast iron skillet with cooking spray.

2.

To make Topping: Melt butter in skillet, add sugar, and cook 2 minutes, or until sugar is bubbly, stirring constantly. Stir in reserved pineapple juice.

3.

Arrange pineapple rings on bottom of skillet, and place 2 dried cranberries in center of each ring.

4.

To make Batter: Whisk together eggs, brown sugar, apple butter, buttermilk, oil, and vanilla in bowl. Whisk together flour, baking soda, cinnamon, salt, cloves, and allspice in separate bowl. Fold dry ingredients into wet ingredients, and stir in remaining dried cranberries.

5.

Spread Batter in skillet, and bake 30 minutes, or until top is set and brown. Cool 10 minutes. Place large plate over skillet, and invert cake onto plate. Serve warm or at room temperature.