Preheat oven to 350F.

Butter bottom of a 9”-10” glass pie plate or 8” square baking dish.

Mix the cranberries, pecans and ½ c sugar in bowl. Place mixture on bottom of dish.

Mix eggs, butter, ½ c sugar, milk and vanilla until smooth. In separate bowl, combine flour, baking powder, baking soda, and salt.

Add dry ingredients to wet ingredients, mix well.

Pour batter over the cranberry mixture.

Bake at 350* for 45 minutes or until lightly browned.

When cake has cooled for at least 30 minutes, place dish over top of cake and invert (flip) the baking dish so that cake is on the plate with cranberries on top.