Cranberry Pumpkin Upside-Down Cake

By Sunset
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1/4 cup butter, plus more for pans

1/2 cup firmly packed light brown sugar

1 tablespoon dark or light rum

1 1/3 cups cranberries (see Notes)

2/3 cup toasted coarsely chopped walnuts (see Notes)

2 large eggs

1 cup canned pumpkin

1/3 cup canola or other vegetable oil

1 cup granulated sugar

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

Lightly sweetened softly whipped cream

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