Preheat oven to 350 degrees F. Coat a 10-inch bundt pan with nonstick spray and dust with flour.
In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Add the eggs in, one at a time, beating well each time. Beat in the orange juice and most of the zest (reserving a 1/4 teaspoon for the glaze.)
In another bowl, whisk together the flour, baking powder, baking soda, and salt; gradually add to the creamed mixture, beating until just combined.
Spoon half of the batter into the prepared pan, smoothing out the top with a spatula. Dollop the cranberry mixture on top and spread evenly. Top with the remaining batter and smooth it out.
Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Loosen the sides from the pan with a soft knife. Cool in pan for 20 minutes and then carefully invert onto a serving plate. Let cool completely.
To make the glaze, whisk together the powdered sugar, orange juice, and zest in a small bowl until smooth, adding more sugar or juice to achieve the desired consistency. Drizzle over the top of the cake, allowing some to flow over the sides.
Slice and enjoy!
When adding the cranberry sauce on top of the batter, try not to spread it to the edges - this will help prevent the cake from sticking to the pan after baking.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.