Under-the-Sea Cake

15  Ratings
  • 35 min prep
  • 5 hr 35 min total
  • Makes 20 servings, 1 piece (90 g) each.

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Under-the-Sea Cake Recipe


  • 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
  • Teddy Grahams Cookies
  •  decorating gel
  • 6 bite-size fish-shaped chewy fruit snacks
  • 1 shark-shaped chewy fruit snack


  • 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.
  • 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.
  • 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.

Recipe Tips

Cooking Know-HowMake sure cakes are completely cooled before frosting. A warm cake can cause the frosting to soften or melt.

Easy CleanupLining 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.


Nutrition Information

Makes 20 servings, 1 piece (90 g) each.

Nutrition per serving:

  • Calories 210 
  • Total fat 9 g
  • Saturated fat 2.5 g
  • Cholesterol 30 mg
  • Sodium 210 mg
  • Carbohydrate 31 g
  • Dietary fibre 0 g
  • Sugars 23 g
  • Protein 3 g
  • Vitamin A 2 %DV
  • Vitamin C 2 %DV
  • Calcium 6 %DV
  • Iron 4 %DV