Yep–you read that right. Here is a recipe for watermelon cake with actual seedless watermelon in it. I thought this would be a great crowd pleaser for the kids but I have to admit my kids were not so into it. It is a little unusual and is better suited towards an adult gathering where the adults have more sophisticated taste buds. It is still delicious. . .but just different then what you’d normally expect out of a cake. This is a great dessert for an outdoor grilled meal or for a spring themed party.
For the cake you will need:
1 white cake mix
1 small package mixed fruit gelatin powder
1-1/3 cups seedless watermelon, cut up; (I used my melon baller but if you don’t have one, you can just take watermelon from the center and cut it into small cubes)
3 egg whites
1 Tbsp vegetable oil
1 cup miniature chocolate chips
For the frosting you will need:
1/4 cup watermelon juice
1/2 cup butter, at room temperature
2 cups powdered sugar
1 pkg (6 ounces) of cream cheese at room temerature
What to Do:
Step 1: Preheat oven to 350 F. Grease and flour a bundt cake pan
Step 2: In a medium bowl, whisk together cake mix and gelatin powder until combined.
Set aside.
Step 3: In a large bowl, beat watermelon, egg whites, and vegetable oil until smooth. (I used my trusty old fashioned egg beater for this. The watermelon can be a little chunky.) Add the dry ingredients, half at a time, and mix until well-blended. Fold in chocolate chips, if you plan on using them.
Step 4: Pour into prepared pan and bake about 35 minutes until toothpick inserted into the center comes out clean. Make sure to cool to room temperature before frosting–otherwise the frosting will melt.
To make the frosting:
Blend watermelon juice, butter, powdered sugar, and cream cheese until combined and fluffy. Add food coloring to achieve a rosy watermelon color. Frost cooled cake. Place chocolate chips sporadically around the cake to make it look like watermelon seeds. Refrigerate to set frosting. Remove from refrigerator at least 30 minutes before serving.