5 from 2 votes
Upside Down Cake with Cranberries
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

This Upside Down Cake with Cranberries combines a tender yellow cake with a sweet cranberry topping. The beautiful red berries are a delightful contrast to the light cake.

Course: Dessert
Cuisine: American
Keyword: upside down cake
Servings: 10
Calories: 199 kcal
Author: Taryn
Cranberry Topping:
Cake Batter:
  1. Preheat oven to 350. Spray a 9 inch round cake pan with cooking spray and line with parchment paper. 

  2. Spread the three tablespoons softened butter in the bottom of the lined cake pan. Sprinkle with the cinnamon and sweetener. Put the cranberries in a single layer on top. 

  3. Add all the cake ingredients to a large bowl and mix until smooth. Gently spread over the cranberries in the cake pan. 

  4. Bake on middle rack for 30-35 min until the center is set and the top is golden. Cool for 20 minutes. Run a knife around the edge of the cake pan and then invert into a serving platter. Carefully peel off the parchment. Serve immediately or store in the fridge. 

Recipe Notes


Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
Substitutions will work in most recipes. They may not work in candies, such as caramel.


Nutrition Facts
Upside Down Cake with Cranberries
Amount Per Serving
Calories 199 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Cholesterol 86mg 29%
Sodium 181mg 8%
Potassium 99mg 3%
Total Carbohydrates 9g 3%
Dietary Fiber 4g 16%
Sugars 2g
Protein 5g 10%
Vitamin A 7.2%
Vitamin C 3.2%
Calcium 8.3%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.