Cranberry Upside-Down Cake

• 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 1/2 ounce) package Jello Instant Vanilla Pudding Mix
• 2 large eggs
• 1 1/3 cups water
• 2 tablespoons oil
• whipped topping

1. HEAT oven to 350u0b0F.
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.

butter, cranberries, sugar, orange zest, white cake, vanilla pudding mix, eggs, water, oil, topping

Taken from www.food.com/recipe/cranberry-upside-down-cake-468797 (may not work)