Make a big hit with both kids and adults by using watermelon in a bundt cake. Use miniature chocolate chips to simulate watermelon seeds, if you wish. You can make this cake in a sheet pan, but reduce the baking time accordingly.
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
- 1 (2-layer package) white cake mix
- 1 small package mixed fruit gelatin powder
- 1-1/3 cups seedless watermelon cut from the center and cubed into 1-inch blocks
- 3 egg whites
- 1 Tbsp vegetable oil
- 1 cup miniature chocolate chips, optional
- .
- Frosting:
- 1/4 cup watermelon juice
- 1/2 cup butter, at room temperature
- 2 cups powdered sugar
- 2 (3-ounce) packages cream cheese, at room temperature
- 2 to 3 drops red food coloring, optional
- 1/8 cup miniature chocolate chips, optional
Preparation:
Preheat oven to 350 F. Grease and flour a bundt cake pan (or 9 x 13-inch cake pan).In a medium bowl, whisk together cake mix and gelatin powder until combined. Set aside.
In a large bowl, beat watermelon, egg whites, and vegetable oil until smooth. Add dry ingredients, half at a time, and mix until well-blended. Fold in chocolate chips, if using.
Pour into prepared pan and bake about 35 minutes until toothpick inserted into the center comes out clean. Cool to room temperature before frosting.
For 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 simulate seeds. Refrigerate to set frosting. Remove from refrigerator at least 30 minutes before serving.
Yield: about 12 servings
