Blueberry Bottom Cake

My biggest problem with baked goods is the “moment on the lips, lifetime on the hips” issue. Lately I have managed this by showing up at my neighbors’ doors carrying plates overhung with huge chunks of whatever goodies just came out of my oven. And when I found this cake recipe over at Allrecipes.com, I just had to try it out. For the neighborhood. We loved it and so did my dear neighbors!

I did tweak the recipe just a little bit. Don’t care for blueberries? You can change it up using different fruits and/or different flavors of gelatin and it will still taste great.

Print

Blueberry Bottom Cake

Ingredients

• 1 (15.25) oz pkg white cake mix
• 1 cup water
• 3 eggs
• 1/2 cup vegetable oil
• 3 cups fresh blueberries
• 1 cup white sugar
• 1 (3 oz) pkg strawberry gelatin
• 4 cups mini marshmallows
• whipped topping or whipped cream

Instructions

1. Preheat oven to 350 degrees. Grease a 9 X 13" baking pan.

2. Combine cake mix, water, eggs, and vegetable oil in a large bowl. Mix until moistened, then beat with an electric mixer until batter is smooth, about 2 minutes.

3. Spread the blueberries in the bottom of the baking pan. Layer the sugar, gelatin, and marshmallows on top. Pour the cake mix evenly over the marshmallows and smooth the top.

4. Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 50 to 55 minutes. Transfer the pan to a wire rack and let cool, about 30 minutes. Serve with whipped topping or whipped cream.

This cake was so easy to make – and it was delicious!