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.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 455 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Spread whipped topping over the cooled cake and serve.

Step 3

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.

Step 4

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.

Step 5

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.