2 to 4cupsfresh or frozen cranberries (thawed if frozen)
116.5 oz packageorange supreme cake mix
13.4 oz packagevanilla instant pudding and pie filling
1cup orange juice
whipped cream or whipped topping, for serving
Heat oven to 350º F.
In a 13 x 9 x 2-inch baking pan melt butter in oven. Sprinkle brown sugar, orange juice, crystallized ginger and orange zest evenly over butter.
Sprinkle cranberries and chopped walnuts over brown sugar mixture; set aside.
Make cake batter: Blend cake mix, pudding mix, orange juice, oil and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter evenly over cranberry mixture.
Bake in center of oven at 350º F for 45 to 50 minutes or until toothpick inserted in center comes out clean.
Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake for 5 minutes so the brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool with whipped cream or whipped topping. Store covered in the refrigerator.