Peach Upside Down Cake

Peach Upside Down Cake 1 (29 ounce) can sliced peaches, drained 2 (3 ounce) packages orange Jell-O 1 teaspoon cinnamon 1⁄3 cup butter or 1⁄3 cup margarine CAKE 1 (515 g) package classic yellow cake mix 1 cup water 1⁄3 cup oil 3 eggs TO SERVE 1 cup Cool Whip, thawed Arrange peaches in a buttered 13 x 9 inch pan. Combine orange Jell-O and cinnamon in small bowl. Sprinkle about 3/4 of the mixture evenly over peaches. Dot with butter. Prepare cake mix as directed on package. Pour 3/4 of the batter into pan. Stir remaining gelatin mixture into remaining cake batter. Blend well; pour into pan. Zigzag spatula through batter to marble. Bake at 350 degrees for 45 minutes or until cake tester inserted in center comes out clean. Cool 5 minutes in pan; invert onto serving platter. Cool and serve with Cool Whip topping.