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Blueberry Bottom Cake

This bottom cake has a surprise layer of gooey blueberries when you cut into it. Strawberry gelatin, marshmallows, and whipped topping make it party-worthy.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 455
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 15.25 ounce package white cake mix (such as Pillsbury® Classic White
  • 1 cup water
  • 3 eggs
  • 0.5 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®

Method
 

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
  2. Combine cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat until smooth, about 2 minutes.
  3. Spread blueberries in the bottom of the prepared baking pan. Layer sugar, gelatin powder, and marshmallows on top. Pour cake batter evenly over marshmallows; smooth the top.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Transfer baking pan to a wire rack; let cake cool in pan, about 30 minutes.
  5. Spread whipped topping over the cooled cake and serve.

Nutrition

Calories: 455kcalCarbohydrates: 71gProtein: 4gFat: 18gSaturated Fat: 5gCholesterol: 47mgSodium: 294mgFiber: 2gSugar: 51g

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