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Watermelon Cake

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Submitted by Viking

YIELD

1 cake

PREP

20 min

COOK

35 min

READY

55 min

Ingredients

1 1
PACKAGE PACKAGE CAKE MIX, WHITE *
1 ⅓ 315
CUPS ML WATERMELON
seedless and cubed *
1 1
PACKAGE PACKAGE GELATIN, UNFLAVORED
mixed fruit *
3 3
EACH EACH EGG WHITES *
1 15
TABLESPOON ML VEGETABLE OIL
¼ 59
CUP ML WATERMELON
juice *
½ 118
CUP ML BUTTER
2 473
CUPS ML POWDERED SUGAR
2 2
PACKAGES 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 Arrow up button

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 463 51% 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?
Trans-fat Free
 

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