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Upside-Down Sunshine Cake

Prep Time:

10 min

Total Time:

40 min

Makes:

What You Need!

1 pkg. (2-layer size) yellow cake mix

1 pkg. (85 g) JELL-O Orange Jelly Powder

12 drained canned pineapple rings [1-1/2 (14 fl oz/398 mL) cans]

12 maraschino cherries

3/4 cup thawed COOL WHIP Whipped Topping

Make It!

PREHEAT oven to 350ºF. Prepare cake batter as directed on package; set batter aside. Spray 13x9-inch baking dish generously with cooking spray. Sprinkle dry jelly powder onto bottom of dish. Top with pineapple rings; place cherry in centre of each ring.

POUR batter evenly over fruit in dish.

BAKE 30 min. or until wooden toothpick inserted in centre comes out clean. Cool in dish on wire rack 5 min. Loosen cake from sides of dish. Invert onto serving platter; gently remove dish. Cool completely. Serve topped with the whipped topping.

Kraft Kitchens Tips

Upside-Down Peachy-Keen Cake

Omit cherries. Prepare recipe as directed, using Jell-O Raspberry Jelly Powder and substituting 2 drained cans (14 fl oz/398 mL each) sliced peaches for the pineapple.

Creative Leftovers

Use leftover pineapple rings in your favourite smoothie.

K:54259v1ec:109609

(5)

Rated

by martinsm on 9/7/2008
" This cake was moist and delicious and sooo easy!I did the peach version with raspberry jello.It looked great.Just spray a normal amount oil and it turned out well."

See All Ratings and Comments

Serving Size = 1 piece (109 g)

Nutritional Information

Calories

330

Total fat

13 g

Saturated fat

2.5 g

Cholesterol

45 mg

Sodium

330 mg

Carbohydrate

49 g

Dietary fibre

1 g

Sugars

33 g

Protein

4 g

Vitamin A

2 %DV

Vitamin C

6 %DV

Calcium

6 %DV

Iron

6 %DV