Cranberry Kuchen

Preheat oven to 350ºF. Line a 9×13 pan with foil and spray with baking spray.

For the crust:
Empty the cake mix into a large bowl. Use a pastry cutter to cut in the butter. Spread it all onto the prepared pan, pressing gently to form a crust.

Par-bake in oven for 10 minutes then remove it and set aside.

For the cranberry sauce:
In a medium bowl, combine the cranberry sauce, cinnamon and orange zest. Pour and spread over crust.

For the sour cream topping:
Combine the sour cream with the egg and a splash of vanilla. Stir until everything is incorporated and drizzle over top of the cranberries. Tap the pan gently on the counter for the sour cream mixture to settle a bit.

Finishing baking the kuchen in the 350ºF oven until the sour cream mixture is set, about 20 minutes.