Step 1

Lightly grease a 5-quart slow cooker. Stir together first 3 ingredients in a small bowl until blended. Pour mixture into prepared slow cooker. Top with cranberries.

Step 2

Beat pound cake mix, milk, and next 2 ingredients at low speed with an electric mixer 30 seconds, scraping bowl constantly. Beat on low speed 2 minutes. Pour batter over cranberries. Cover and cook on HIGH 2 hours and 10 minutes or until a wooden pick inserted in center comes out clean. Turn off slow cooker; let cake stand, covered, 20 minutes. Invert cake onto a serving platter. Cut into wedges, and serve with ice cream, if desired.