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Peach Upside-Down Cake




Source of Recipe


David


List of Ingredients




Peach Upside-Down Cake

1 can (29oz) sliced peaches drained
OR use 2 cups sliced peeled fresh peaches
1 package (3oz) strawberry jello
1 package (3oz) peach jello
1 teaspoon cinnamon (optional)
1/3 cup butter or margarine
1 package (2-layer size) yellow cake mix or pudding-included cake mix
1 cup thawed Cool Whip



Recipe



Arrange peaches in buttered 13x9-inch pan. Combine strawberry and peach jello
and cinnamon in a small bowl. Sprinkle about 3/4 of the mixture evenly over peaches and dot with butter. Prepare cake mix as directed on package. Pour 3/4 of the batter into pan. Stir remaining jello into remaining cake batter, blend well and pour into pan. Zigzag spatula through batter to marble. Bake at 350 degrees for 45 mins, or until cake tester inserted in center comes out clean. Cool 5 mins in pan, then invert onto serving platter and cool. Garnish with whipped topping.