Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening or cooking spray.
In 10-inch skillet, melt 2 tablespoons butter over medium-low heat. Stir in 3/4 cup sugar, 1 tablespoon orange peel and the fresh or frozen cranberries. Cook 5 to 7 minutes, stirring frequently, until cranberries start to soften and juice is thickened. Stir in dried cranberries. Remove from heat; set aside.
In large bowl, beat 1 cup sugar, 1/4 cup butter, 1 tablespoon orange peel and the eggs with electric mixer on medium speed until fluffy. On low speed, beat in flour, baking powder and salt until mixed. Beat in milk and orange juice until mixed. Beat on medium speed 1 minute longer.
Spread cranberry mixture in pan. Carefully spoon batter over cranberry mixture, starting around outside edge and filling in the middle.
Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Run metal spatula around edge of pan to loosen cake. Place large heatproof serving plate upside down over pan; carefully turn plate and pan over. Let stand 2 minutes so topping drizzles over cake; remove pan. Spread any topping from bottom of pan over cake. Cool 5 to 10 minutes before serving. Serve warm or cool.