• Preheat oven to 350 degrees. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.

Cranberry Topping

• Combine butter, brown sugar, and cinnamon in a small saucepan and whisk until the mixture is melted and the brown sugar is dissolved. Pour it into the bottom of the prepared Bundt pan.
• Top the butter and brown sugar mixture with the fresh cranberries in an even layer.

Vanilla Cake

• Combine cake mix, water, vegetable oil, eggs, vanilla extract and cinnamon in a medium bowl and mix with a handheld mixer {or by hand} until everything is incorporated. Pour batter into prepared pan and on top of the cranberry topping. Be sure to spread into an even layer.
• Bake in a 350° oven for 30-35 minutes or until a tooth pick inserted into the center of the cake comes out with only a few crumbs {but no raw batter}. Remove from oven and place onto a cooling rack for 10 minutes {that is a magical number}. After 10 minutes run a knife around the edges of the cake. Then invert your Cranberry Upside Down Bundt Cake onto a cake plate and cool completely. If cranberries stick to the bottom of the pan just use your fingers to remove them and place them onto the cake.
• To serve, sprinkle the top of the cooled cake with powdered sugar and place additional cranberries and fresh herbs {I used thyme but rosemary would work great too} around the edge of the cake. Store in the refrigerator for up to 3 days.