This blueberry bottom cake recipe is a family favorite. It’s always a hit at potlucks and picnics, and it’s the perfect dessert for any special occasion.
Easy Blueberry Bottom Cake
1 (15.25 ounce) package white cake mix (such as Pillsbury® Classic White)
1 cup water
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®)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- 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.
- 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.
- 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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