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| Blueberry Bottom Cake |
"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."
Ingredients :
- 1 (15.25 ounce) package white cake mix (such as Pillsbury® 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®)
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 1H30M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-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.
Notes :
- The directions for making the cake are based on the particular brand mentioned. Follow instructions on box if using a different brand.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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