Blueberry Bottom Cake

adsense 336x280 This cake is light, airy, and super refreshing with a lovely presentation, not to mention super easy to make. Try using different fruits or berries or different flavored gelatin, such as raspberry.

Blueberry Bottom Cake

  • 1 (15.25 ounce) package white cake mix (such as Pillsbury® Classic White)
  • 1 cup water
  • 3 eggs
  • ½ cup vegetable oil  
  • 4 cups fresh blueberries
  • 1 cup white sugar
  • 1 (3 ounce) package strawberry-flavored gelatin
  • 3 cups miniature marshmallows
  • 2 cups frozen whipped topping (such as Cool Whip®)

 Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

 Step 2
Combine cake mix, water, eggs, and vegetable oil in a large bowl; mix until moistened. Beat with an electric mixer on medium speed until batter is smooth, about 2 minutes.

 Step 3
Spread blueberries in the bottom of the baking pan. Layer sugar, gelatin, and marshmallows on top. Pour cake mix evenly over marshmallows and smooth the top.

 Step 4
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Transfer baking pan to a wire rack and let cool, about 30 minutes. Serve cake with whipped topping.


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