Upside Down Sunshine Cake

Check out this BRIGHT SUNSHINEY cake! The original recipe calls for yellow cake, but when I found the pineapple cake mix, I decided that would taste even better. I also decided to drizzle a vanilla glaze over the top instead of using Cool Whip. This is the perfect Spring dessert! To make it even more colorful, you can add maraschino cherries in the middle of each pineapple ring. Another variation on this cake is to use peaches and raspberry gelatin. I bet that would be quite colorful too!

Upside Down Sunshine Cake
link to recipe at KraftFoods

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

1 pkg. (4-serving size) orange flavor gelatin

1 can (20 oz.) pineapple slices, in juice, drained

3/4 cup thawed Cool Whip whipped topping

Directions:
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.
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.

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