Line 13x9-inch pan with parchment, with ends of paper extending over sides. Spread butter onto paper on bottom of pan. Toss cranberries with sugar, dry jelly powder and zest; spread onto bottom of prepared pan.
Beat cake mix, dry pudding mix, eggs, water and oil with mixer until blended; pour over cranberries.
Bake 40 to 45 min. or until toothpick inserted in centre comes out clean. Cool completely.
Invert cake onto platter; remove pan and parchment. Serve cake topped with Cool Whip.
Kraft Kitchen Tips!
Garnish with frosted cranberries. Just toss additional 1 cup cranberries, in batches, with 1 beaten egg white; roll in 3/4 cup granulated sugar. Spread into single layer on parchment-covered baking sheet. Refrigerate several hours before using to garnish cake. Discard any remaining egg white and sugar.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 4.5 g
Cholesterol 30 mg
Sodium 360 mg
Carbohydrate 51 g
Fibre 1 g
Sugars 41 g
Protein 3 g
16 servings, 1 piece (93 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.