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Watermelon Cake

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

35 min

Ready

55 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 Package cake mix, white
*
1 ⅓ cups watermelon
seedless and cubed
* Camera
1 Package gelatin, unflavored
mixed fruit
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3 each egg whites
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1 tablespoon vegetable oil
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¼ cup watermelon
juice
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½ cup butter
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2 cups powdered sugar
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2 Packages cream cheese
softened
* Camera

Ingredients

Amount Measure Ingredient Features
1 Package cake mix, white
*
315 ml watermelon
seedless and cubed
* Camera
1 Package gelatin, unflavored
mixed fruit
* Camera
3 each egg whites
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15 ml vegetable oil
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59 ml watermelon
juice
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118 ml butter
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473 ml powdered sugar
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2 Packages cream cheese
softened
* Camera

Directions

Grease and flour a bundt pan.

In a large bowl, combine dry cake mix, cubed watermelon, gelatin powder, egg whites and oil.

Beat until smooth.

Pour into a prep ared pan and bake at 350℉ (180℃) for about 35 minutes or until cake tester inserted in cake comes out clean.

Cool on a rack and frost with watermelon icing.

Icing: Beat cream cheese and butter until fluffy.

Add sugar and watermelon juice; stir until blended.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 46351% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 164mg 7%
Total Carbohydrate 20g 20%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 14% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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