Hector's Take on my Cran Raspberry up-side-down cake from The Baking Bible is extremely clever, attractive, and practical. It can be adapted for other cakes.
From Hector: Here is my take on Baking Bible's Cran Raspberry Upside Down Cake. Aside from heating the caramel too dark, I adore this idea! I needed this cake for a large party, so I made a double recipe and used a 12" pan (twice the volume of a 9" pan equals to one 12" pan, rounds, 2" deep). To provide center support, I fitted a 6" cake pan on the center. The end result is a large ring cake, perfectly level, plus a little 6" cake. Pictures can describe step by step what I did. Note I am using a gluten free flour. I am happy with the looks and taste.
Note from Rose: When using wheat flour the cranberries do not rise to the top of the cake so that when inverted the cranberries are on top.