Lightly grease a 9-inch square pan.
Pour melted butter into pan, covering the entire bottom.
Evenly sprinkle brown sugar over butter.
Evenly sprinkle the cranberries over the brown sugar.
In a large bowl, combine eggs, pumpkin puree, and oil. Whisk until well-blended.
In a separate bowl, combine flour and remaining ingredients. Mix until well-blended.
Add the flour mixture into the pumpkin mixture, and stir until just combined.
Carefully spread the batter over the cranberries in the pan.
Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near center comes out clean, and edges are golden brown.
Cool for 15 minutes on a wire rack. Place a large platter on top of the cake, and invert.
Cool for an additional 15 minutes. Best served warm. Enjoy!