Blueberry Bottom Cake, Just made this again with fresh strawberries and strawberry jello and I can’t decide if I like the blueberry or the strawberry better. Equally delicious!
I served this delicious morsel blueberry Bottom Cake at a formal tea. It was an instant favorite! The refreshing whipped topping the cake centre and heavily flavored blueberries at the bottom were perfect foils for flavor fencing on the tongue. Everyone’s dishes came back well cleaned. I did add a bit more sugar to the blueberries as I wasn’t positive about their natural sweetness. In all a worthy dish which I shall add to my repertoire!
Very easy to make & it came out great. Don’t eat it right away.
Ingredients
1 (15.25 ounce) package white cake mix (such as Pillsbury(R) Classic White)
1 cup water
3 eggs
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(R))
Directions
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.
General Infos:
- Prep: 10 mins
- Cook: 50 mins
- Total: 1 hr 30 mins
- Additional: 30 mins
- Servings: 12
- Yield: 1 9×13-inch cake
Nutrition Info:
Per Serving: 455 calories; 17.6 g total fat; 47 mg cholesterol; 294 mg sodium. 71.4 g carbohydrates; 4.3 g protein;
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