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Watermelon Cake

 

74

Yield

1

cake

Prep

20

min

Cook

35

min

Ready

55

min

Trans-fat Free
 

Ingredients

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

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

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Comments

Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 46351% of calories 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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