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Upside-Down Sunshine Cake

average rating

rate/review

prep time

15 min

total time

1 hr

makes

12 servings, 1 piece (109 g) each

photo by:

kraft

recipe by: kraft

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

HEAT oven to 350ºF.

PREPARE cake batter as directed on package; set aside. Generously spray 13x9-inch baking dish with cooking spray. Sprinkle dry jelly powder onto bottom of dish. Top with pineapple rings; place cherry in centre of each.

POUR batter over fruit in dish.

BAKE 40-45 min. or until toothpick inserted in centre comes out clean. Cool 5 min. Loosen cake from sides of dish; invert onto platter. Gently remove dish; cool cake completely. Serve topped with Cool Whip.

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

Refrigerate leftover canned pineapple rings, then use to prepare your favourite smoothie.