Blueberry Bottom Cake

This cake is light and creamy, but also very simple to make. Have a go at using various natural products or berries or raspberry.

I served this yummy cake at a tea party and everyone loved it! It was my favorite. The delicious whipped topping, the cake center, and flavored blueberries at the bottom were nearly perfect. This is everyone’s favorite dish and came back clean.

Editor note: I added more sugar to the blueberries as I wasn’t sure about their overall sweetness.

1 h 30 mins | 12 servings | 455 cals 


1 (15.25 ounce) package white cake mix (such as Pillsbury(R) 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(R))


Preheat stove to 350 degrees F (175 degrees C). Oil a 9×13-inch heating pan.

Mix the cake blend, water, eggs, and vegetable oil in a large bowl; blend until moistened. Mix with an electric blender on medium speed until it’s smooth, around 2 minutes.

Spread the blueberries in the base of the preparing pan. Layer gelatin, sugar, and marshmallows on top. Pour cake blend evently over marshmallows and smooth the top.

Prepare in the preheated oven until a toothpick comes out clean or for about 55 minutes. Move the heating pan to a wire rack and let it cool around 25 – 30 minutes. Serve cake with whipped toppings.

Nutrition Info:

Per Serving: 455 calories; 17.6 g fat; 71.4 g carbohydrates; 4.3 g protein; 46 mg cholesterol; 294 mg sodium.

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