Print Recipe

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


  1. Arrange peaches in buttered 13 x 9-inch pan.
  2. Combine strawberry and peach gelatins and cinnamon in small bowl.
  3. Sprinkle about 3/4 of mixture evenly over peaches and dot with butter.
  4. Prepare cake mix as directed on package. Pour 3/4 of batter into pan.
  5. Stir remaining gelatin mixture into remaining cake mix. Blend well and pour into pan. Zigzag spatula through batter to marble.
  6. Bake at 350 degrees F for 45 minutes or until cake tester inserted comes out clean.
  7. Cool for 5 minutes in pan, then invert onto serving platter and cool.
  8. Garnish with Cool Whip.

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