Not an "Oh, I've got to have it!" dessert, but an okay dessert and so simple to make. When I asked Doug if it was a keeper, Ben piped up that it was. So, for Ben it is a keeper and I'll share it with you. There is also a peach variation that sounds yummy. This is from kraftfoods.com
1 pgk (2 layer size) yellow cake mix
1 3oz orange jello
12 pineapple slice drained (I needed just over one can)
12 Maraschino cherries
Cool whip topping
Heat oven ot 350*. Prepare cake mix as directed. Liberally spray a 9X13" pan with cooking spray. Spinkle the dry jello over bottom of pan. Top wwith pineapple and put a cherry in the middle of each pineapple. Pour batter over fruit. Bake 40-45 min until done. Cool 5 min. Loosen cake from sides of dish; invert onto platter. Gently remove pan and cool completly. Serve topped with cool whip.
Upside Down Peachy-Keen Cake
Omit cherries. Prepare recipe as directed using raspberry jello and substituting drained peach slices for the pineapple.