• Preheat oven to 350 degrees.
• Line a 9x13 baking dish with parchment paper letting the ends of the parchment extend over the sides.
• Spread the butter all over the parchment paper on the bottom of the pan.
• In a medium bowl toss the cranberries with the sugar, dry jello mix, and orange zest.
• Pour the cranberries into the pan.
• In a mixing bowl combine the cake mix, dry pudding mix, eggs, water, and oil and stir until mixed.
• Pour the cake mix over the cranberries.
• Bake the cake for 40-45 minutes until a toothpick comes out clean.
• Cool completely.
• Place your serving dish on top of the cake and flip it upside down inverting the cake onto the plate.
• Gently remove the parchment paper.
• Garnish with white chocolate curls and sugared cranberries and whipped cream if you like.

Sugared Cranberries

• In a medium pot bring ½ cup of sugar and ½ cup of water to a boil.
• Boil for 2 minutes.
• Remove from heat.
• Add the cranberries to the pot and stir.
• Use a slotted spoon and remove the cranberries from the pot and place them onto a parchment lined tray separating them as best you can.
• Let the cranberries dry for 1 hour.
• After 1 hour toss the cranberries in the remaining sugar to coat.
• Use the cranberries to garnish the cake.