Preheat oven to 350. Spray 12 cup bundt pan with cooking spray and dust lightly with flour, shake out excess.
Reserve 1/4 cup cranberry sauce for glaze.
Place remaining cranbery sauce, cake mix, orange juice, zest and eggs in large mixing bowl. Blend with low speed for 1 minute, scrape sides of bowl. Increase speed to medium and beat for 2 minutes. Pour into the prepared pan, smoothing the top.
Bake 30-35 minutes or until top is brown and springs bake when lightly touched.
Cool on wire rack for 20 minutes. Turn out on a serving plate and cool 20 minutes more.
Prepare glaze: Mix the 1/4 cup cranberry sauce with the 1/2 cup powdered sugar until smooth. Spoon over cake so it drizzles down the sides.
Store, covered, in the refrigerator.
Not a NESTLÉ®-tested recipe.