jglass
New member
Rosy Peach Upside−Down Cake
1 (29 ounce) can sliced peaches, drained
1 (3 ounce) package strawberry gelatin
1 (3 ounce) package peach gelatin
1 teaspoon cinnamon
1/3 cup butter or margarine
1 (18.25 ounce) box yellow cake mix
1 container Cool Whip for topping
Arrange peaches in buttered 13 x 9−inch pan.
Combine strawberry and peach gelatins and cinnamon in small bowl. Sprinkle about 3/4 of mixture evenly over peaches and dot with butter.
Prepare cake mix as directed on package. Pour 3/4 of batter into pan. Stir remaining gelatin mixture into remaining cake mix. Blend well and pour into pan. Zigzag spatula through batter to marble. Bake at 350 degrees F for 45 minutes or until cake tester inserted comes out clean. Cool 5 minutes in pan,
then invert onto serving platter and cool.
Garnish with Cool Whip.
1 (29 ounce) can sliced peaches, drained
1 (3 ounce) package strawberry gelatin
1 (3 ounce) package peach gelatin
1 teaspoon cinnamon
1/3 cup butter or margarine
1 (18.25 ounce) box yellow cake mix
1 container Cool Whip for topping
Arrange peaches in buttered 13 x 9−inch pan.
Combine strawberry and peach gelatins and cinnamon in small bowl. Sprinkle about 3/4 of mixture evenly over peaches and dot with butter.
Prepare cake mix as directed on package. Pour 3/4 of batter into pan. Stir remaining gelatin mixture into remaining cake mix. Blend well and pour into pan. Zigzag spatula through batter to marble. Bake at 350 degrees F for 45 minutes or until cake tester inserted comes out clean. Cool 5 minutes in pan,
then invert onto serving platter and cool.
Garnish with Cool Whip.