You can use your favorite Jello. I like using strawberry jello also. If you don't have a Dutch Oven you can bake this in a 13x9 pan, it will take a little less time to bake though.
DUTCH OVEN RASPBERRY PINEAPPLE UPSIDE DOWN CAKE
1 box(es) YELLOW CAKE MIX
1 box(es) (3 ounce) RASPBERRY JELLO
1 can(s) (20 ounce) PINEAPPLE SLICES; Drained, Reserving Juice.
10 MARASCHINO CHERRIES; Drained.
HEAVY DUTY ALUMINUM FOIL
Prepare cake mix according to box directions only using the reserved pineapple juice for the water, adding water if necessary.
You can add all ingredients for cake mix to a resealable bag and mix batter by squeezing the bag, making no messy bowl to wash.
To pour batter into Dutch Oven, just snip off corner and squeeze batter into Dutch Oven.
Line a 12" Dutch Oven with some heavy duty foil.
Grease or spray foil with some nonstick spray.
Sprinkle the Raspberry Jello evenly on the bottom of the Dutch Oven.
Arrange pineapple rings in a single layer on top of the Jello.
Place one maraschino cherry in the center of each pineapple ring.
Carefully pour the cake batter over the top of the pineapples and cherries.
Bake at 350 degrees for 35 to 40 minutes or until done.
Let cake cool in the Dutch Oven for 5 minutes.
Lift cake out of Dutch Oven by carefully lifting the foil and cake together.
Carefully pull foil away from sides of cake.
Place a piece of foil on top of a cutting board.
Flip the board upside down on top of the cake pan.
Flip the cake on top the cutting board then slowly remove foil from cake.
Eat warm or cold with cool whip if desired.