FOR THE TOPPING:

• 1/2 cup unsalted butter, melted
• 1/2 cup light brown sugar, packed
• 1/2 tsp cinnamon
• 7-10 Crunch Pak Apple Rings
• 1/2 cup fresh or frozen cranberries

FOR THE CAKE:

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 3/4 cup unsalted butter, softened
• 3 large eggs
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 3/4 cup milk

1. For the cake, grease and flour bundt pan (or use a generous amount of baking spray). Set aside. Preheat oven to 350°F.
2. In a small bowl, combine melted butter, brown sugar, and cinnamon for the topping. Line a layer of apple rings in the bottom of the prepared bundt pan. Sprinkle with cranberries. Pour brown sugar mixture over fruit and set aside.
3. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Add in softened butter and beat until crumbly. Beat in eggs, vanilla, cinnamon and milk. Beat for 3-4 minutes until smooth and fluffy.
4. Pour cake mixture into prepared bundt pan. Bake for 50-55 minutes until browned. Allow to cool in pan for about 10 minutes, then flip onto a cake plate and cool completely.
5. Slice and enjoy! Store at room temperature, covered, for freshness.