Name: Blueberry Bottom Cake
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: White cake mix (such as Pillsbury® Classic White) - 1 (15.25 ounce) package; Water - 1 cup; Eggs - 3; Vegetable oil - ½ cup; Fresh blueberries - 4 cups; White sugar - 1 cup; Strawberry-flavored gelatin - 1 (3 ounce) package; Miniature marshmallows - 3 cups; Frozen whipped topping (such as Cool Whip®) - 2 cups

Ingredients for - Blueberry Bottom Cake

1. White cake mix (such as Pillsbury® Classic White) 1 (15.25 ounce) package

2. Water 1 cup

3. Eggs 3

4. Vegetable oil ½ cup

5. Fresh blueberries 4 cups

6. White sugar 1 cup

7. Strawberry-flavored gelatin 1 (3 ounce) package

8. Miniature marshmallows 3 cups

9. Frozen whipped topping (such as Cool Whip®) 2 cups

How to cook deliciously - Blueberry Bottom Cake

1 . Stage

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

2 . Stage

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 . Stage

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

4 . Stage

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.

5 . Stage

Spread whipped topping over the cooled cake and serve.