Watermelon Cake
Yield
1 cakePrep
20 minCook
35 minReady
55 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Package |
cake mix, white
|
* |
| 315 | ml |
watermelon
seedless and cubed |
*
|
| 1 | Package |
gelatin, unflavored
mixed fruit |
*
|
| 3 | each |
egg whites
|
*
|
| 15 | ml |
vegetable oil
|
|
| 59 | ml |
watermelon
juice |
*
|
| 118 | ml |
butter
|
|
| 473 | ml |
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.
