Cranberry Upside-Down Cake

After fixing cranberry sauce for Thanksgiving I had cranberries left over. A email from Kraft arrived with a picture of this cake. It was a hit with the family. It has a nice combination of sweet and tart. It is also really easy to prepare.

• Ready In: 55 mins
• Serves: 16
• Yields: 1 cake

Ingredients

• 1⁄4 cup butter, softened
• 4  cups cranberries
• 3⁄4 cup sugar
• 1 (3 ounce) package  cranberry Jell-O gelatin (I used raspberry)
• 2  teaspoons orange zest
• 1 (18 ounce) package  white cake mix (2-layer size)
• 1 (3 1/2ounce) package Jello Instant Vanilla Pudding Mix
• 2  large eggs
• 1 1⁄3 cups water
• 2  tablespoons  oil
•  whipped topping

Directions

1. HEAT oven to 350°F.
2. LINE 13x9-inch pan with parchment paper, with ends of paper extending over sides. Spread butter onto paper on bottom of pan. Toss cranberries with sugar, dry gelatin mix and zest; spread over butter.
3. BEAT cake mix, dry pudding mix, eggs, water and oil with mixer on low speed 30 sec., then on medium speed 2 minute (Do not overbeat.) Spread over cranberries.
4. BAKE 40 to 45 minute or until toothpick inserted in center comes out clean. Cool completely.
5. INVERT cake onto platter; remove pan and parchment. Serve cake topped with Whipped Topping.