1. Preheat oven to 350° F. Add 4 tablespoons of butter to a 9-inch cake pan or cast-iron skillet. Place over low heat, and melt the butter. Stir in the sugar until it melts and liquefies. Remove from heat, and set aside. 
2. Slice the orange into rounds. Arrange the orange rounds on top of the melted butter and sugar. Scatter the cranberries around the oranges.
3. Add the cake and pudding mixes to a mixing bowl. Begin blending with an electric mixer. Add orange juice, orange zest, oil and eggs. When ingredients are completely incorporated, add large spoonfuls of batter over the fruit. Spread evenly with a spatula.
4. Bake for 50 to 55 minutes or until a knife inserted into the middle of the cake comes out clean. Remove from the oven. Place on a cooling rack for no longer than 5 minutes. Run a knife around the edges of the cake pan. Place a cake plate on top of the pan, and carefully turn over the pan. Let the cake release naturally from the pan onto the plate. Let cool before serving.

Calories: 415, Fat: 18 g (4 g Saturated Fat), Cholesterol: 61 mg, Sodium: 502 mg, Carbohydrates: 63 g, Fiber: 3 g, Protein: 3 g.