Prep Time 90m
Cook Time 30m
Ready Time 240m
Yield 12 servings

  • Pillsbury™ Baking Spray with Flour
  • 1 package Pillsbury™ Moist Supreme® White Premium Cake Mix
  • 1 cup water
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 1 (16 oz.) can Pillsbury™ Creamy Supreme® Vanilla Flavored Frosting
  • 1 (7 oz.) jar marshmallow creme
  • 3 pretzel sticks
  • 1 package blueberry flavored gelatin
  • Hot water
  • Ice cubes
Preparation Directions
  • Step 1Heat oven to 350°F. Spray two 9-inch round cake pans with flour no-stick cooking spray.
  • Step 2Prepare and bake cake as directed on package, using water, oil and eggs. Cool 15 minutes. Remove from pans. Cool 20 minutes or until completely cooled. Freeze 1 cake layer for at least 30 minutes.
  • Step 3Beat frosting and marshmallow creme in medium bowl until smooth. Place room temperature cake layer, rounded side down, on serving plate. Frost top of cake.
  • Step 4Place frozen cake layer, rounded side up, on cutting board. To make pond in cake layer, use small sharp knife to cut out an irregular 6x4-inch oval-shaped hole, no closer than 1 1/2-inches from edge of cake. Remove oval piece of cake. Place frozen cake layer, rounded side up, on top of frosted cake layer. Frost sides and top of cake.
  • Step 5Frost inside of pond heavily, being sure to seal completely. Cut oval cake piece in half lengthwise. Place 1 half on top of cake close to pond for sliding hill. Secure by inserting 3 pretzel sticks into hill. Frost hill. Save other half of oval cake for another use.
  • Step 6Prepare gelatin as directed on package for speed set, using hot water and ice cubes. Carefully spoon slightly thickened gelatin into pond to within 1/4-inch of top of cake. Refrigerate 2 hours or until gelatin is firmly set. Save remaining gelatin for another use. At this point, cake can be covered and refrigerated for up to 2 days before decorating.
  • Step 7Decorate cake as desired. Decorated cake can stand at room temperature for up to 4 hours before serving.
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