Cake Recipes
Rosy Peach Upside-Down Cake
Ingredients
- 1 (29 ounce) can sliced peaches, drained
- 1 (3 ounce) box strawberry gelatin
- 1 (3 ounce) box peach gelatin
- 1 teaspoon cinnamon
- 1/3 cup butter
- 1 (18.25 ounce) box yellow cake mix*
- 1 container Cool Whip for topping
Instructions
- 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 for 5 minutes in pan, then invert onto serving platter and cool.
- Garnish with Cool Whip.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.