In addition to being really simple to create, this cake is light, airy, and incredibly refreshing with a great presentation. Try experimenting with different fruits, berries, or flavors of gelatin, such raspberry.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 (15.25 ounce) package white cake mix (such as Pillsbury® 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®)
Instructions
- Preheat the 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 batter 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.
- Spread whipped topping over the cooled cake and serve.
- The directions for making the cake are based on the particular brand mentioned. Follow instructions on box if using a different brand.
Nutrition Facts
| Calories | 455 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 294 mg |
| Sugars | 51 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
After reading the reviews, I reduced the amount of sugar to 1/4 cup. Several people said that the had to increase the baking time and the edges of their cakes turned out too dark. And some people said that their cake was still not done in the center. I think the reason for those issues is that the recipe calls for 3 eggs. White cakes should be made with egg whites only. Even boxed cake mixes call for egg whites only. I used 3 egg whites. My cake was done in 45 minutes and it was perfectly baked. I had leftover blueberries so I made a blueberry topping and poured it over the cake.
This is a favorite old recipe but I’ve always used rhubarb, (which really needs all that sweetener!) and flipped the cake over after cooling so the fruit is on the top. I’ve also made it with blueberries in just one corner and the rest rhubarb, and then I used canned whipped topping to make white stripes on the rhubarb and white “stars” on the blueberries to make an American flag. Also, my husband is diabetic so I use Pillsbury No Sugar cake mix, sugar free raspberry Jell-O, and Splenda no-calorie sweetener. No one can tell the difference!
I used only 1/4 cup of sugar as others have. In future I’d skip the Jell-O and use a dash more sugar.
Made cake as stated, using peach jello because that’s all I had on hand. Did not care for this at all. Will find better use of 4 cups of fresh blueberries. Sorry!
I only added 3/4 cup of sugar and it was still too sweet. Will cut bake to a 1/2 cup next time. The finished cake was very good, but the bake time was way off. I had to bake the cake an additional 25 minutes for the middle of the cake to be done.
I’ve made this recipe as an upside down cake for many years using wild huckleberries. It’s often requested at potlucks, and many people have asked for the recipe. I use the 10 oz. mini-marshmallow package and blueberry or berry flavored Jell-o when I can find them. This is the favored dessert for our family, and we top it with Tillamook huckleberry ice cream. Great recipe!
This cake was amazing and easy to make. Loved the blueberries!
Did not enjoy this cake. It was a challenge to get it baked through properly and the edges were over done. The base was too sweet even though I cut the sugar in half. All we could taste was the jello flavour and not the blueberries. I will stick to cobbler recipes.
My Granddaughter (5) and I made it together. Very simple and VERY good. We did use frozen (thawed) berries though.
Made this cake and was delicious…actually better the next day after being refrigerated…you don’t even know the jello and marshmallows are in it, I think they add sweetener and helps the bottom of the cake to set. Next I’m making a white cake with strawberry’s and real whipping cream.
I wanted a dessert that was quick and easy to make as well as delicious, and this recipe was both of those things. As others have mentioned, I thought it would be too sweet, so I reduced the sugar to 1/4 cup and used only a half package of the strawberry gelatin. It came out perfect!
It is in the oven as I’m writing this, however upon reviewing the recipe I realized I did not add the marshmallows! BUMMER! Hope that doesn’t affect the outcome too much. Will let you know.
wow – I made this and took it to work and it was a big hit – someone put it in the fridge overnight and it was even better the next day cold with the whipped topping
I made it with yellow cake and it is delicious. I would recommend cutting the sugar a little because it crystallized some at the bottom.
This cake was delicious. I used a lot less sugar as well only 1/4 cup.
Very easy to make & it came out great. But we didn’t eat it right away, so it should have been refrigerated!!!! After about 2 hours, the cake melted into the blueberries. Tasted okay, but presentation was a disaster.
Very easy to make & it came out great. But we didn’t eat it right away, so it should have been refrigerated!!!! After about 2 hours, the cake melted into the blueberries. Tasted okay, but presentation was a disaster.
This was delicious! I did cut the sugar to a 1/2 cup as a couple people stated it was to much. I believe it could be cut to 1/4 cup with no worries. I will make it again; maybe even experiment with other jello/fruit combos. To answer reviewer Fatima, just mix the box of jello with your sugar, no water. I will admit I had to think about that too! Thanks for the great recipe!
7.11.19 … https://www.allrecipes.com/recipe/246013/blueberry-bottom-cake/ … ‘Reduced sugar to 1/2c since homegrown berries. Used French vanilla mix & raspberry gelatin. Bake time seemed long & it was. I got busy with life & it was a bit overbaked at 50minutes This is muchhh better the next day after refrigerating with topping. ‘Upped-the-rating better. ;D E agrees w “not right away” good rating. It takes at least one day for that. Each day it improved. … https://www.allrecipes.com/personal-recipe/64462279/blueberry-bottom-cake/
Delicious cake! My company all liked it! I also cut done the sugar almost by half but I think I’ll try ¼ cup next time. Thank you for the recipe!
Easy to make and delicious! I can’t wait to have an excuse to make it again.