The great Christmas and New Year dessert debate is in full swing! It seems like every year my Mother and I get into ‘the great debate’ over what cookies and desserts we’re going to be making for the holidays. She likes this. I like that. And we aren’t the only ones with opinions on desserts either.

I usually try a few new things out as we get closer and more into the thick of the holidays. Some don’t make the cut, but others become fast family favorites. I think the last one that made the official traditional rotation was my Cranberry Cherry Pie. But… I have to say. This Skinny Cranberry Upside Down Cake may be taking the throne.

Pineapple upside down cake is probably one of (if not my most) favorite cakes ever. So, when I came across an idea for a cranberry upside down cake… you have to know that I was more than just a little I was excited!

This cake starts out like any upside down cake should… with a ‘caramel’ sauce on the bottom. Fruit layered over that. And finally… the cake batter! Once it’s done and flipped upside down, all that lovely warm goo on the bottom soaks into the cake. Yum!

I lightened this cake up by making just a few simple swaps. And the end result is delish! Sweet and tangy with just enough warmth off the spices to really give that feel of the holidays. This cake would be great as a dessert at Christmas or for the New Year celebrations.

Step-by-Step Photos:

Nutritional Claims: Low Potassium • Kidney Friendly • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free