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.