pumpkin-cranberry pudding cake

1 cup sugar

1 cup white whole wheat flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

Dash of salt

1/2 cup oil

1 cup canned pumpkin (about 1/2 can)

1/3 cup buttermilk

2/3 cup dried cranberries

1 1/2 cups boiling water

Preheat oven to 400 degrees F. Coat a 2-quart baking dish with cooking spray.

Combine first 5 ingredients (through salt) in a large bowl. Combine next 3 ingredients (through buttermilk); add to dry ingredients, stirring just until combined. Stir in cranberries. Spoon batter into prepared dish. 

Pour boiling water over batter (do not stir). Bake at 400 degrees F for 35 minutes or until golden and top of cake is firm. Let stand at least 10 minutes before serving (Dessert will be saucy at bottom of dish but will thicken as it stands.)