Preheat oven to 375°F. Grease a 12-cup Bundt pan. Prepare cake mix according to package directions, adding 1 tablespoon grated orange peel to batter. Pour batter into prepared pan and bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean.
Meanwhile, in a 1-quart saucepan over medium heat, heat orange juice, granulated sugar, and TABASCO® Sauce to boiling. Reduce heat to low; simmer, uncovered, for 5 minutes. Remove from heat and set aside 1/4 cup of the mixture.
Remove cake from oven and, using a wooden skewer or toothpick, poke holes in cake. Spoon orange juice mixture in saucepan over cake. Cool cake in pan for 10 minutes, then carefully invert onto wire rack and cool completely.
Combine reserved 1/4 cup orange juice mixture and confectioner's sugar in a small bowl and stir until smooth. Place cake on a platter and spoon glaze over top. Garnish with clusters of dried cranberries, mint leaves and grated orange peel.