Preheat the oven to 350 degrees. Grease a cake pan with nonstick baking spray or rub the with butter or crisco.
Make the topping. Stir together the softened butter, brown sugar, and chopped pecans. Spread the mixture in the bottom of the pan.
Layer the cranberry sauce over the top of the sugar-butter-pecan mixture and set the pan aside.
In a medium bowl, whisk together the flour, baking powder, spices and salt. Set aside.
In a separate bowl, beat together the butter, brown sugar, and sugar until light and fluffy.
Add the eggs one at a time, beating between each addition.7. Beat in the orange juice and orange zest.
Add the dry ingredients and milk, alternating the two ingredients and beating after each addition, until all the ingredients have been added.
Carefully spread the cake batter over the top of the cranberry sauce in the baking pan. Place the pan in the preheated oven and bake for 40 minutes, until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for around 10 minutes, then run a knife around the edges and carefully invert the pan onto a serving dish and allow the cake to cool completely before serving.