Cranberry Upside Down Cake 6 2
Cranberry Upside Down Cake 6 2

Cranberry Upside Down Cake

Cranberry Upside Down Cake


  • 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


  1. Preheat the oven to 350F and grease a 9 inch round cake pan well.
  2. 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.
  3. In a large bowl, whisk together the cake mix and the cinnamon. Whisk in the eggs, oil, water, and vanilla until well combined.
  4. 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 5 2
Cranberry Upside Down Cake 4 2
Nutrition Facts

Serving Size 1 slice

Servings 12

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