Jello Blueberry Cake Recipes

JELL-O® POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 30 minutes.
• Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved.
• Poke holes all over the cake using a fork. Pour gelatin mix into the holes. Refrigerate cake until gelatin is set, up to 6 hours.
• Spread whipped topping over cake.

BLUEBERRY BOTTOM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-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 mix 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. Serve cake with whipped topping.

JELLO BLUEBERRY CAKE

Steps:

• 1. Bake yellow cake per package directions.
• 2. Mix Jello with 2 cups hot water.
• 3. While cake is still hot, poke holes into cake and pour Jello over cake.
• 4. Let stand in refrigerator overnight.
• 5. Top with Cool Whip and then the can of blueberry pie filling.

CREAMY BLUEBERRY JELLO DESSERT

Steps:

• In a large bowl, dissolve jello in boiling water.
• Cool for 10 minutes.
• Stir in pie filling and pineapple until blended.
• Transfer to a 9x13 inch dish.
• Cover and refrigerate until partially set, about 1 hour.
• For topping:.
• In a small bowl, combine the cream cheese, sour cream, sugar and vanilla.
• Carefully spread over jello and sprinkle with nuts.
• Cover and refrigerate until firm.

BLUEBERRY POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
• Blend cake mix plus extender, 1 1/4 cups water, egg whites, and oil together in a bowl using an electric mixer until just moistened. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 32 to 26 minutes.
• While cake is baking, stir sugar and cornstarch together in a small saucepan over medium heat. Add 1 cup water and bring to a boil, stirring constantly. Add blueberries and lemon juice; cook and stir until blueberries burst and sauce turns a deep purple color, about 10 minutes. Gently mash any berries that did not burst. Remove from heat and let cool until cake is ready.
• Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes.
• Poke holes into the cake about 1 inch apart using the handle of a wooden spoon. Slowly pour the warm blueberry sauce over cake. Refrigerate until cool before slicing.

BLUEBERRY JELLO DESSERT

Steps:

• Dissolve jello with boiling water (use 1 3/4 cup water for firmer jello).
• Mix in pie filling and pineapple with juices.
• Put in fridge to set for 4-6 hours or longer if needed.
• Mix all remaining ingredients for the topping.
• Beat until smooth and spread onto set jello.
• OPTIONAL: Sprinkle with fresh blueberries, raspberries and or nuts.