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5 from 1 vote

Upside Down Cake with Cranberries

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 199kcal
Author: Taryn


Cranberry Topping:

Cake Batter:


  • Preheat oven to 350. Spray a 9 inch round cake pan with cooking spray and line with parchment paper. 
  • 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. 
  • Add all the cake ingredients to a large bowl and mix until smooth. Gently spread over the cranberries in the cake pan. 
  • 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. 


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.


Calories: 199kcal | Carbohydrates: 9g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 86mg | Sodium: 181mg | Potassium: 99mg | Fiber: 4g | Sugar: 2g | Vitamin A: 360IU | Vitamin C: 2.6mg | Calcium: 83mg | Iron: 1mg