This is such a pretty dessert for your holiday table, but so easy to make for a family dessert anytime. Use either fresh or frozen cranberries to layer on the bottom of a cake pan along with butter and brown sugar to make this sweet-tart topping. After baking the cake is turned upside-down allowing the cranberry topping to cover and drip down over the sides of a wonderful dense yellow cake. Delicious served plain, or with sweetened whipped cream