Rosy Peach Upside-Down Cake

1 (29 ounce) can sliced peaches, drained
1 (3 ounce) package strawberry gelatin
1 (3 ounce) package peach gelatin
1 teaspoon cinnamon
1/3 cup butter or margarine
1 (18.25 ounce) box yellow cake mix
1 container Cool Whip for topping

Arrange peaches in buttered 13 x 9-inch pan.

Combine strawberry and peach gelatins and cinnamon in small bowl. Sprinkle about 3/4 of mixture evenly over peaches and dot with butter.

Prepare cake mix as directed on package. Pour 3/4 of batter into pan. Stir remaining gelatin mixture into remaining cake mix. Blend well and pour into pan. Zigzag spatula through batter to marble. Bake at 350 degrees F for 45 minutes or until cake tester inserted comes out clean. Cool 5 minutes in pan, then invert onto serving platter and cool.

Garnish with Cool Whip.