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1
Preheat oven to 350 degrees F.
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2
Line a 13x9x2-inch baking pan with foil; grease foil, set aside.
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3
In a small saucepan, combine cherry preserves, dried cranberries, and the 1/3 cup butter.
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4
Bring to boiling, stirring constantly.
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5
Remove from heat.
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6
Pour mixture into the prepared baking pan, spreading evenly,set aside.
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7
In a medium bowl, stir together flour, baking powder, pumpkin pie spice, and baking soda; set aside.
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8
In a large bowl, combine the 1/4 cup butter and the shortening.
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9
Beat with an electric mixer on medium to high speed for 30 seconds.
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10
Add sugar and vanilla; beat until combined.
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11
Add eggs one at a time, beating well after each addition.
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12
Beat in pumpkin.
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13
Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
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14
Carefully spread batter over preserve mixture in pan.
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15
Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
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16
Cool in pan on a wire rack for 5 minutes.
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17
Carefully invert onto a large serving platter; remove foil.
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18
Spoon any preserves mixture remaining on the foil onto cake.
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19
Serve warm.
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20
*TIP: To make 3/4 cup sour milk, place 2 teaspoons vinegar or lemon juice in a glass measuring cup.
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21
Add enough milk to make 3/4 cup total liquid; stir.
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22
Let stand for 5 minutes before using.
