Watermelon, Strawberry & Kiwi Cake With Watermelon

Name: Watermelon, Strawberry & Kiwi Cake With Watermelon Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 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); Frosting; 1/4 cup watermelon juice; 1/2 cup butter; 2 cups powdered sugar; 1 (8 ounce) package cream cheese, softened

Servings: persons

Cake
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)
Frosting
1/4 cup watermelon juice
1/2 cup butter
2 cups powdered sugar
1 (8 ounce) package cream cheese, softened

1
Cake:
2
Grease and flour a bundt pan.
3
In a large bowl, combine dry cake mix, watermelon, gelatin powder, egg whites and oil.
4
Beat until smooth, takes about 3 minutes on high speed.(Some little chunks of watermelon are fine.)
5
Pour in prepared pan and bake at 350F degrees for about 35 minutes or until a toothpick inserted in cake comes out clean.
6
Cool on a wire rack, and frost with the Watermelon Frosting.
7
Frosting:
8
Beat cream cheese and butter until fluffy.
9
Add sugar and watermelon juice, fold in with a spatula until completely blended.
10
Spread over cake.
11
Garnish with strawberries if desired, or any other fruit of your choice.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: Cake, 1 (18 1/2 ounce) package white cake mix, 1 1/3 cups seedless watermelon, cubed, 1 (4 ounce) package strawberry kiwi gelatin powder, and more.

Yes, Watermelon, Strawberry & Kiwi Cake With Watermelon Icing 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.

That's it — enjoy your meal!

Watermelon, Strawberry & Kiwi Cake With Watermelon Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions