How To Make Fresh Watermelon Cake
This watermelon cake does not need any flour, butter, or oven. Instead, you have a fresh whole watermelon covered in Cool Whip and decorated with fruits.
Preparation: 15 minutes
Cooking:
Total: 15 minutes
Serves:
Ingredients
- 1wholewatermelon,(for a large cake), or ½ watermelon for a small cake
- 2tubsdessert topping,(such a Cool Whip)
- fresh berries,and/or nuts for garnish
Instructions
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Cut the ends off of the watermelon so it can stand upright.
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Using a sharp knife, trim off the rind. Finally, trim around the watermelon to give it a “cake” shape.
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Once cut, use paper towels to completely dab the watermelon dry. Frost the watermelon with the dessert topping using an offset spatula to make it look even.
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Use berries to decorate the cake.
Nutrition
- Calories: 112.95kcal
- Fat: 0.56g
- Saturated Fat: 0.06g
- Monounsaturated Fat: 0.14g
- Polyunsaturated Fat: 0.19g
- Carbohydrates: 28.43g
- Fiber: 1.51g
- Sugar: 23.34g
- Protein: 2.30g
- Sodium: 3.77mg
- Calcium: 26.36mg
- Potassium: 421.68mg
- Iron: 0.90mg
- Vitamin A: 105.42µg
- Vitamin C: 30.50mg
Share your thoughts on the Fresh Watermelon Cake Recipe in the Baking and Desserts forum section and let us know if you have any tips or variations to make this refreshing treat even more delightful!
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