I have been eyeing a recipe in the Fanny Farmer Cook Book for about a year.
The recipe if for a scratch Cranberry/orange upside down cake.

Had to try it with a mix.

2 cans of whole coralberry stuff.
2/3 cup brown sugar (1/3 cup per can)
1 BC or other yellow cake mix.
1 orange

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1. Preheat the oven to the required temp on the box
2. Mix the cranberry & brown sugar
3. Zest 1 orange & chop fine, ad to the sugar cranberry mixture.
4. Juice the orange into a measuring cup & fill with water to the required
amount of liquid for the cake mix.
5. Make the cake batter using the water/juiced mixture and the rest of the
required ingredients.
6. Butter liberally a 9 x 13 cake pan
7. Pour in the sugar cranberry mixture & smooth.
8. Pour in the cake batter and smooth.
9. Bake as required.
10. Allow the cake to rest for 5 to 10 minutes.
11. Run a knife around the edges & invert onto a cookie sheet. (place the
cookie sheet on the top of the pan & turn over.
12. Let the pan settle for a few minutes and slowly remove the pan.

Serve with fresh whipped cream.

This was a very nice contrast in flavors. The sugar cranberry mixture set quite
nicely.

Enjoy,

Dimitri