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Under-the-Sea Cake
Under-the-Sea Cake

Under-the-Sea Cake

8 Review(s)
Cook Minutes 5 Hr 35 Min
Prep : 35 Min Cook: 5 Hr
Tired of fishing for compliments? Our Under-the-Sea Cake will pretty much guarantee a round of oohs and ahhs at your next party. This showstopper cake is sure to please both children and adults!
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What do I need ?
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20 Servings
Servings
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) white cake mix
2 cups thawed Cool Whip Whipped Topping, divided
3/4 cup boiling water
1 pkg. (85 g) Jell-O Berry Blue Jelly Powder
2 cups ice cubes
10 Nilla Vanilla Wafers, crushed (about 1/2 cup)
2 chewy fruit rolls
15 jelly beans
4 Teddy Grahams Cookies
decorating gel
6 bite-size fish-shaped chewy fruit snacks
1 shark-shaped chewy fruit snack
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How do I make it ?
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Step 1
Prepare cake batter and bake in greased foil-lined 13x9-inch pan as directed on package. Cool completely. Invert cake onto large platter; remove pan. Use serrated knife to cut 1/2-inch-wide strip off each side of cake. Cut each strip lengthwise in half; set aside.
Step 2
Spread cake with 1-1/2 cups Cool Whip. Stack cake strips around edges of cake to make rim; frost rim with remaining Cool Whip. Refrigerate until ready to use.
Step 3
Add boiling water to dry jelly powder in large bowl; stir until completely dissolved. Add ice cubes; stir until jelly begins to thicken. Remove any unmelted ice. Pour thickened jelly into centre of cake. Refrigerate 4 hours or until jelly is set. Decorate with remaining ingredients to resemble aquarium. Keep refrigerated.
Kraft Kitchen Tips!
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Cooking Know-How
Make sure cakes are completely cooled before frosting. A warm cake can cause the frosting to soften or melt.
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Easy Cleanup
Lining the pan with foil makes for easy cleanup and easy removal of the cake from the pan. When lining the pan, allow 3 inches of the foil to extend over each side of pan to use as handles when removing the cake from the pan.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
210
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 2.5 g
13 %
Cholesterol 30 mg
Sodium 210 mg
9 %
Carbohydrate 31 g
Fibre 0 g
Sugars 23 g
Protein 3 g
Vitamin A
2 %
Vitamin C
2 %
Calcium
6 %
Iron
4 %
Servings
Makes 20 servings, 1 piece (90 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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