1. Preheat your oven to 350 degrees F.

2. Melt 1-2 Tbsp of butter and paint the Bundt pan with the melted butter.

3. Add flour and cover all sides, bang out the excess flour, and set the pan aside.

4. In a medium bowl, combine the flour, pudding mix, baking soda, baking powder, salt, and orange zest and whisk together.

5. In the bowl of a stand mixer, cream the butter and sugar using a paddle attachment until light and fluffy.

6. Add the eggs one at a time, mixing well between the addition of each.

7. Add the orange juice and orange liquor and mix to combine.

8. Next, starting and ending with the flour add 1/3 of the flour mixture, ½ the sour cream, another 1/3 of the flour mixture, the remainder of the sour cream, and the last third of the flour mixture. Be careful not to overmix.

9. Gently fold in the cranberries.

10. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

11. Bake for 65 -75 minutes or until a cake tester comes out clean.

12. Let the cake cool in the pan for 30 minutes, then remove it from the pan and allow to finish cooling on a cooling rack. Brush off any excess flour.

13. When ready to serve. Whip together the cream cheese glaze by creaming the cream cheese until softened, slowly add the icing sugar and vanilla. Add enough milk for desired consistency. Beat for 3-4 min. on high to remove any lumps. Pour over cake and sprinkle on orange zest if using.