CRANBERRY UPSIDE-DOWN CAKE
(KRAFT recipe -- serves 16)


1/4 cup butter, softened
4 cups cranberries*
3/4 cup sugar
1 pkg. (3 oz.) JELL-O Cranberry Flavor Gelatin
2 tsp. orange zest
1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 large eggs
1-1/3 cups water
2 Tbsp. oil
2 cups thawed COOL WHIP Whipped Topping


HEAT oven to 350F.

LINE 13x9-inch pan with parchment paper, with ends of paper extending over sides. Spread butter onto paper on bottom of pan. Toss cranberries with sugar, dry gelatin mix and zest; spread over butter.

BEAT cake mix, dry pudding mix, eggs, water and oil with mixer on low speed 30 sec., then on medium speed 2 min. (Do not overbeat.) Spread over cranberries.

BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.

INVERT cake onto platter; remove pan and parchment. Serve cake topped with COOL WHIP.

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*If fresh cranberries are unavailable, substitute 1 pkg. (16 oz.) frozen cranberries. Thaw cranberries before tossing with sugar mixture.

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