Preheat oven to 350. Grease (with butter or cooking spray) the bottom and sides of TWO 9-inch round cake pans. Place the cranberries evenly on the bottom of each pan, there will be some overlap. Drizzle honey evenly over pans of cranberries.
In a large mixing bowl, combine cake mix, pumpkin, butter, eggs, pumpkin pie spice and cinnamon. Beat with a handheld mixer on low until well combined.
Pour batter equally between the two pans, overtop the cranberries.
Bake for 27-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
Once cool, run a knife along the outer edges of the cakes. To remove the cakes, place a large plate overtop the cake and flip it over. Tap the bottom of each pan lightly then remove pan. If a few cranberries stick to the pan, replace onto the cake with your fingers.
Serve with vanilla Greek yogurt, homemade whipped cream or vanilla ice cream. If not enjoying right away, store in the refrigerator.