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Strawberry-Peach Upside Down Cake Recipe
|Sliced peaches/2 cups sliced peeled fresh peaches||29 Ounce, drained|
|Strawberry gelatin||4 Ounce (One 4 Serving Size, Jell-O Package)|
|Peach gelatin||4 Ounce (One 4 Serving Size, Jell-O Package)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Yellow cake mix||10 Ounce (One 2 Layer Size Package)|
Serving size: Complete recipe
Calories 2825 Calories from Fat 765
% Daily Value*
Total Fat 87 g134.1%
Saturated Fat 48.4 g242%
Trans Fat 0 g
Cholesterol 161.3 mg
Sodium 2894.7 mg120.6%
Total Carbohydrates 495 g165.1%
Dietary Fiber 20.1 g80.4%
Sugars 364.3 g
Protein 36 g71.1%
Vitamin A 92.2% Vitamin C 1522.8%
Calcium 6.8% Iron 2.4%
*Based on a 2000 Calorie diet
Combine strawberry and peach flavor gelatins and cinnamon in small bowl.
Sprinkle about 3/4 of the mixture evenly over peaches; dot with butter.
Prepare cake mix according to package directions.
Pour 3/4 of the batter into pan.
Stir remaining gelatin mixture into remaining cake batter; blend well and pour over batter in pan.
Swirl spatula through batter to marble.
Bake in preheated 350Â° oven for 45 minutes, or until cake tester inserted in center of cake comes out clean and cake begins to pull away from sides of pan.
Cool in pan on wire rack 5 minutes.
Invert onto serving platter and cool.
Garnish with whipped topping, if desired.