Peach Upside Down Cake


1 (29 ounce) can sliced peaches, drained
2 (3 ounce) packages orange Jell-O
1 teaspoon cinnamon
1⁄3 cup butter or 1⁄3 cup margarine

1 (515 g) package pillsbury classic yellow cake mix
1 cup water
1⁄3 cup oil
3 eggs
1 cup Cool Whip, thawed


Arrange peaches in a buttered 13 x 9 inch pan.
Combine orange Jell-O and cinnamon in small bowl.
Sprinkle about 3/4 of the mixture evenly over peaches.
Dot with butter.
Prepare cake mix as directed on package.
Pour 3/4 of the batter into pan.
Stir remaining gelatin mixture into remaining cake batter.
Blend well; pour into pan.
Zigzag spatula through batter to marble.
Bake at 350 degrees Fahrenheit for 45 minutes or until cake tester inserted in center comes out clean.
Cool 5 minutes in pan; invert onto serving platter.
Cool and serve with Cool Whip topping.
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