Watermelon, Strawberry & Kiwi Cake With Watermelon Icing
At a Glance
- Total
- 55 min
- Servings
- 1.00 Bundt Cake
Categories
- Cake
- Dessert
- Baked
Dietary
- Vegetarian
Allergens
- Eggs
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Watermelon, Strawberry & Kiwi Cake With Watermelon Icing brings together 1 (18 1/2 ounce) package white cake mix, 1 1/3 cups seedless watermelon, cubed, 1 (4 ounce) package strawberry kiwi gelatin powder in a practical dish for home cooking. It takes about 55 min to prepare and cook. It makes approximately 1 servings.
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Equipment
Bundt pan, mixing bowls, electric mixer, wire rack, spatula
Ingredients
- 1 (18 1/2 ounce) package white cake mix
- 1 1/3 cups seedless watermelon, cubed
- 1 (4 ounce) package strawberry kiwi gelatin powder
- 3 egg whites
- 1 tablespoon oil (preferrably) or 1 tablespoon vegetable oil (preferrably)
- 1/4 cup watermelon juice
- 1/2 cup butter
- 2 cups powdered sugar
- 1 (8 ounce) package cream cheese, softened
Instructions
Cake:.
Grease and flour a bundt pan.
In a large bowl, combine dry cake mix, watermelon, gelatin powder, egg whites and oil.
Beat until smooth, takes about 3 minutes on high speed.(Some little chunks of watermelon are fine.)
Pour in prepared pan and bake at 350F degrees for about 35 minutes or until a toothpick inserted in cake comes out clean.
Cool on a wire rack, and frost with the Watermelon Frosting.
Frosting:.
Beat cream cheese and butter until fluffy.
Add sugar and watermelon juice, fold in with a spatula until completely blended.
Spread over cake.
Garnish with strawberries if desired, or any other fruit of your choice.
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