Place the cranberries in a greased 8-in. square baking dish. Sprinkle with 3/4 cup sugar and pecans.
In a small bowl, beat the eggs, butter, flour and remaining sugar until smooth. Spread over cranberry mixture.
Bake at 325° for 1 hour or until a toothpick inserted in the center of cake comes out clean. Run knife around edges of dish; immediately invert onto a serving plate. Serve warm with whipped cream or ice cream.