Blueberry Bottom Cake

Name: Blueberry Bottom Cake
Ingredients: 1 (15.25 ounce) package white cake mix (such as Pillsbury(R) Classic White); 1 cup water; 3 eggs; 1/2 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(R))

9 ingredients

4 steps

Ingredients

1 (15.25 ounce) package white cake mix (such as Pillsbury(R) Classic White)
1 cup water
3 eggs
1/2 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(R))

Directions

1

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