Cranberry Kuchen

• 1 box (about 18 1/4 Oz. Size) Yellow Cake Mix
• 1 stick Unsalted Butter
• 2 cups Homemade Cranberry Sauce (See My Recipe Box For My Recipe, Or Use Store Bought If You Are In A Pinch)
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Orange Zest Or Two Clementines Zested
• 1 cup Sour Cream
• 1 whole Egg
• 1/2 teaspoons Vanilla Extract, More Or Less To Taste

1. Preheat oven to 350u0b0F. Line a 9x13 pan with foil and spray with baking spray.
2. For the crust:
3. Empty the cake mix into a large bowl. Use a pastry cutter to cut in the butter. Spread it all onto the prepared pan, pressing gently to form a crust.
4. Par-bake in oven for 10 minutes then remove it and set aside.
5. For the cranberry sauce:
6. In a medium bowl, combine the cranberry sauce, cinnamon and orange zest. Pour and spread over crust.
7. For the sour cream topping:
8. Combine the sour cream with the egg and a splash of vanilla. Stir until everything is incorporated and drizzle over top of the cranberries. Tap the pan gently on the counter for the sour cream mixture to settle a bit.
9. Finishing baking the kuchen in the 350u0b0F oven until the sour cream mixture is set, about 20 minutes.

butter, my, ground cinnamon, orange zest or two clementines zested, sour cream, egg, vanilla

Taken from tastykitchen.com/recipes/desserts/cranberry-kuchen/ (may not work)