Making a yummy Upside-Down Sunshine Cake for our dessert tonight. Going to BBQ steaks to celebrate Memorial Day and then top it off with this yummy cake. MMMM! Figured I better eat good now because Thursday and Friday I won't be eating nothing!:) Helping Jimmy with a school report and doing some knitting on my Flame scarf. God Bless Our Troops - past, present, and future! Watched P.S. I Love You....so good but cried a long time! Tonight going to watch National Treasure 2!
Prep Time:10 min
Total Time:40 min
Makes:12 servings, one piece each
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Brand Orange Flavor Gelatin
1 can (20 oz.) DOLE Pineapple Slices, in juice, drained
10 maraschino cherries
3/4 cup thawed COOL WHIP Whipped Topping
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 gelatin mix onto bottom of dish. Top with pineapple rings; place cherry in center of each ring.
POUR batter evenly over fruit in dish.
BAKE 30 min. or until wooden toothpick inserted in center 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.