Decadent Raspberry Hot Pudding Cake

2 7oz. Martha White Wildberry muffin mix ½ teaspoon cinnamon 1 ½ cup sugar 1/3 cup melted butter 1/2 cup milk 2 navel oranges juiced and zests 12 oz. raspberries Preheat oven at 350 degrees. Spray a 9 inch baking pan with cooking spray. In a small sauce pan on medium heat add orange juice, zests and 1 cup of sugar bring to a boil until the sugar is melted. In a mixing bowl add muffin mixes 1/2 teaspoon cinnamon, ½ cup sugar, melted butter and milk. Mix until well incorporated. Place raspberries at the bottom of the baking pan top with muffin batter and carefully pour the hot orange sauce over the cake. Bake 40 to 50 minutes or until toothpick is inserted into the middle of the cake and comes out clean. Let it rest 10 minutes serve with whipped cream or ice cream.