Watermelon Cake
Submitted by Viking
A bundt cake made with real cubed watermelon and fruity gelatin for a pink-hued summer dessert. Topped with luscious cream cheese watermelon icing that tastes like a backyard party.
YIELD
1 cakePREP
20 minCOOK
35 minREADY
55 minSummer in cake form, y’all.
Real cubed watermelon goes straight into the batter, giving this bundt cake a subtle fruity sweetness and gorgeous blush-pink color that no food coloring could match.
Mixed fruit gelatin intensifies that summery vibe while keeping the crumb extra moist.
The cream cheese frosting spiked with fresh watermelon juice is the real star here, tangy and sweet with that unmistakable melon flavor that screams July.
Pro Tips
- Use seedless watermelon and cube it small so it breaks down evenly when beaten into the batter.
- Don’t skip greasing AND flouring the bundt pan. This batter is sticky and will cling to every ridge.
- Let the cake cool completely before frosting. Warm cake melts cream cheese icing into a sad puddle.
Variations
- Swap the mixed fruit gelatin for watermelon-flavored gelatin to double down on the melon taste.
- Fold in mini chocolate chips for a “watermelon seed” look that kids go wild for.
- Use strawberry gelatin for a deeper pink color and a strawberry-watermelon twist.
Ingredients
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.
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