Blueberry Bottom Cake
This Blueberry Bottom Cake is easy to follow, and the results are always delicious. The blueberry layer is sweet and flavorful, while the cake layer is fluffy and moist.
INGREDIENTS:
1 Box white cake mix
4 C. Fresh blueberries
1 C. Water
1 C. Granulated sugar
1 Box raspberry gelatin mix
½ C. Oil
3 Large eggs
1 Container Cool Whip topping defrosted
DIRECTIONS:
Preheat the oven to 350 degrees.
Mix together the cake mix, water, oil and eggs in a bowl until smooth.
In a small bowl, stir together the sugar and gelatin mix.
Layer the blueberries in the bottom of a well greased 9×13 baking dish.
Sprinkle the sugar mixture over the top of the blueberries.
Spread a layer of the batter over the blueberries.
Bake for 55 minutes.
Let cool to room temperature.
Top the cake with the Cool Whip and serve.
Enjoy!
Nutrition
Calories: 219kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Cholesterol: 47mg | Sodium: 41mg | Fiber: 1g | Sugar: 24g