• 2 tablespoons

  butter

  see savings

  
• 1/2 cup

  packed light brown sugar

  see savings

  
• 1 

  20-ounce can juice-packed sliced pineapple rings, drained, 1/4 cup juice reserved

  see savings

  
• 3/4 cup

  dried cranberries, divided

  see savings

  

• 2 large

  eggs

  see savings

  
• 3/4 cup

  packed light brown sugar

  see savings

  
• 1/2 cup

  unsweetened apple butter

  see savings

  
• 1/2 cup

  low-fat buttermilk

  see savings

  
• 3 tablespoons

  vegetable oil

  see savings

  
• 1 teaspoon

  vanilla extract

  see savings

  
• 2 cups

  unbleached all-purpose flour

  see savings

  
• 1 1/2 teaspoons

  baking soda

  see savings

  
• 1 1/2 teaspoons

  ground cinnamon

  see savings

  
• 1 teaspoon

  salt

  see savings

  
• 1/2 teaspoon

  ground cloves

  see savings

  
• 1/2 teaspoon

  ground allspice

  see savings

  

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.