Watermelon Cake Recipe

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Watermelon Cake
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Ingredients
12
Count
Nutrition
156
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350°F.
  2. Prepare two 9-inch round cake pans by spraying with nonstick spray. Line bottoms with wax paper; coat with spray.
  3. In large bowl combine cake mix, pudding mix, eggs, water and oil. Beat at medium speed with electric mixer for 2 minutes. Pour evenly into prepared pans. Bake 30 to 35 minutes until cake tester inserted in centers comes out clean.
  4. Cool in pans on wire rack 15 minutes; invert cakes onto rack, remove paper and allow to cool completely.
  5. Tint one of the cans of frosting red-orange. Using leaf green, yellow and a bit of black, tint one can frosting pale green. Place 1/2 cup pale green frosting in a pastry bag fitted with decorating tip. Add more leaf green and black food color to remaining pale green frosting until it turns dark green.
  6. Stack cake layers on a cutting board; cut crosswise in half. Set one piece aside.
  7. For large melon slice: Sandwich 3 cake layer halves with 1/3 cup white frosting between each (invert top layer so flat side is up).
  8. For small melon wedges: Cut reserved piece of cake into 3 wedges. Frost large slice and wedges with a thin layer of remaining white frosting.
  9. Frost rounded edges of cakes with dark green frosting. Using flat slide of decorating tip, pipe pale green frosting along edge of dark green frosting on sides and top. Pipe squiggly lines onto sides over dark green frosting. Using spatula, smear pale green lines to create the look of watermelon skin.
  10. Reserve 1/2 cup red-orange frosting. With remaining red-orange frosting, frost top and straight sides of cakes, leaving about 1/2-inch border of white frosting. Slice chocolate-covered raisins in half lengthwise to resemble seeds. Place cut-side up into red-orange frosting for pits. Chill several hours or overnight in refrigerator to set.
  11. Transfer large melon slice to serving tray, standing it on rounded edge. Frost back side of cake with reserved red-orange frosting; decorate with additional chocolate-covered raisins. Place small wedges on tray with large slice.
  12. To serve large cake, place it back onto a flat side before cutting into slices.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 155.96 Kcal (653 kJ)
Calories from fat 92.03 Kcal
% Daily Value*
Total Fat 10.23g 16%
Cholesterol 66.77mg 22%
Sodium 103.83mg 4%
Potassium 68.11mg 1%
Total Carbs 14.4g 5%
Sugars 6.91g 28%
Dietary Fiber 0.26g 1%
Protein 2.93g 6%
Iron 0.6mg 3%
Calcium 27mg 3%
Amount Per 100 g
Calories 247.35 Kcal (1036 kJ)
Calories from fat 145.96 Kcal
% Daily Value*
Total Fat 16.22g 16%
Cholesterol 105.9mg 22%
Sodium 164.68mg 4%
Potassium 108.03mg 1%
Total Carbs 22.83g 5%
Sugars 10.95g 28%
Dietary Fiber 0.41g 1%
Protein 4.64g 6%
Iron 0.9mg 3%
Calcium 42.9mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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