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Watermelon Cake

 Watermelon Cake
No one will ever guess how simple this make-ahead melon is to assemble. After one bite of the showstopping cake, kids of all ages will be lining up for a second slice of the sweet sensation.
12 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • 1 package (3 ounces) watermelon gelatin
  • 1-1/4 cups water
  • 2 eggs
  • 1/4 cup canola oil
  • 2-1/2 cups prepared vanilla or cream cheese frosting, divided
  • Red and green gel food coloring
  • Chocolate chips

Directions

  • In a large bowl, combine the cake mix, gelatin, water, eggs and oil;
  • beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Pour into two greased and floured 9-in. round baking pans. Bake at
  • 350° for 30-35 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • Set aside 2 tablespoons frosting for decorating. Place 1-1/4 cups
  • frosting in a bowl; tint red. Tint remaining frosting green.
  • Place one cake layer on a serving plate; spread with 1/2 cup red
  • frosting to within 1/4 in. of edges. Top with second cake. Frost top
  • with remaining red frosting to within 3/4 in. of edges. Frost sides
  • and top edge of cake with green frosting.
  • Cut a 1/4-in. hole in the corner of pastry or plastic bag. Fill the

2 of 2

Watermelon Cake (continued)

Directions (continued)

  • bag with reserved white frosting. Pipe around top edge of cake where
  • green and pink frostings meet. For seeds, insert chocolate chips
  • upside down into cake top. Yield: 12 servings.