Cranberry Upside Down Cake 6 2
Cranberry Upside Down Cake
Cranberry Upside Down Cake
Ingredients
- ½ cup Swerve, Brown
- ¼ cup butter, melted
- 1 cup fresh cranberries
- ½ cup chopped pecans (optional)
- 1 box Swerve Vanilla Cake Mix
- ½ teaspoon ground cinnamon
- 3 large eggs
- ⅓ cup oil or melted butter
- ⅓ cup water
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350F and grease a 9 inch round cake pan well.
- In the bottom of the pan, stir together the Swerve Brown and the melted butter until well combined. Spread evenly over the bottom of the pan and sprinkle with cranberries and pecans.
- In a large bowl, whisk together the cake mix and the cinnamon. Whisk in the eggs, oil, water, and vanilla until well combined.
- Pour over the topping in the pan and bake 25 to 30 minutes, or until the cake is golden brown and firm to the touch. Remove and let cool 10 minutes in the pan. Then run a sharp knife around the edges and flip out onto a cake plate.
Makes 12 servings.
Cranberry Upside Down Cake 4 2
Nutrition Facts Serving Size 1 slice Servings 12 |
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Calories 230 |
Total Fat 21g |
Total Saturated Fat 9g |
Cholesterol 55mg |
Sodium 180mg |
Total Carbs 26g |
Dietary Fiber 4g |
Sugars 2g |
Added Sugar 0g |
Swerve 18g |
Protein 5g |
Net Carbs: 4g |