This easy peach upside-down cake is made in a rectangular cake pan, or divide the batter and ingredients and bake it in two 8-inch round cake pans.
The peach upside down cake is easy and convenient because it’s made with a cake mix.
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
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.