Watermelon Cake Recipe

Name: Watermelon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 oz.) pkg. white cake mix; 1 (3 oz.) pkg. watermelon gelatin; 2 eggs; 1 1/4 c. water; 1/4 c. vegetable oil; 2 1/2 c. prepared vanilla or Cream Cheese Frosting, divided; 1 pkg. watermelon Kool-Aid; red food color; green food color; chocolate chips

Servings: persons

1 (18 1/4 oz.) pkg. white cake mix
1 (3 oz.) pkg. watermelon gelatin
2 eggs
1 1/4 c. water
1/4 c. vegetable oil
2 1/2 c. prepared vanilla or Cream Cheese Frosting, divided
1 pkg. watermelon Kool-Aid
red food color
green food color
chocolate chips

1
In a mixing bowl, combine dry cake mix, gelatin, eggs, water and oil.
2
Beat on low speed just until moistened.
3
Beat on high for 2 minutes or until well blended.
4
Pour into two greased and floured 9-inch round baking pans.
5
Bake at 350u00b0 for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
6
Cool 10 minutes.
7
Remove from pans to wire racks to cool completely.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (18 1/4 oz.) pkg. white cake mix, 1 (3 oz.) pkg. watermelon gelatin, 2 eggs, 1 1/4 c. water, and more.

Yes, Watermelon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Watermelon Cake

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