by Holly
This is NOT a cake in the sense that there are dough and batter… there is nothing to bake! This is a cake made out of a WHOLE WATERMELON!! How adorable is that! The cake in the photo used 1/2 a watermelon but you can use a whole depending on how big you’d like it to be!
It is SUPER easy and tastes awesome!
One question I had when I attempted this is … won’t the “frosting” slide off? NO! It actually doesn’t! We ate half of the Watermelon Cake in the afternoon when I made it… and I stuck it in the fridge. The following evening, we had it for dessert and it looked exactly the same as it did the day before!
Give this sweet little cake a try, your guests will love it and it’s a great and healthier alternative to regular cake!
Fresh Watermelon Cake
Prep Time 15 minutes
Servings 12 servings
Ingredients
- 1 whole watermelon for a large cake or ½ watermelon for a small cake (I used ½)
- 1-2 tubs of dessert topping such a Cool Whip (I used Cool Whip light)
- fresh berries and/or nuts for garnish
Instructions
- Cut the ends off of the watermelon so it can stand upright.
- Using a sharp knife, trim off the rind. Finally, trim around the watermelon to give it a "cake" shape. Don't worry, it doesn't have to be completely even or even close to perfect, the cool whip can make it look even and perfect and nobody needs to know. ;)
- Once cut, use paper towels to completely dab the watermelon dry. You don't need to squeeze it but you want the surface as dry as possible. Frost the watermelon with the dessert topping using an offset spatula to make it look even.
- Use berries to decorate your cake… I took strawberries and sliced them. I then used a large smoothie straw to cut out circles and use them as the polka dots.
- VOILA perfect and speedy Fresh Watermelon Cake!
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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