Preheat your oven to 350°F (175°C) and grease your bundt pan with nonstick spray.

Melt 4 tablespoons of butter in a medium saucepan over low heat. Stir in 1 cup of brown sugar and 1 teaspoon of cinnamon until combined and bubbly. Pour into the prepared bundt pan and layer with 2 cups of fresh cranberries.

In a large mixing bowl, combine 1 box of vanilla cake mix, 1 cup of water, ½ cup of vegetable oil, 3 room-temperature eggs, and 1 teaspoon of vanilla extract. Mix for 2 minutes until smooth.

Spoon the cake batter over the cranberry topping in the bundt pan.

Bake for 30-35 minutes or until a toothpick comes out clean. Keep an eye on it to avoid over-baking.

Let the cake cool in the bundt pan for 10 minutes before inverting onto a serving plate.

Dust with powdered sugar and serve warm or at room temperature alongside ice cream.