Fresh Watermelon Cake! Made with a whole watermelon!

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How to Make Fresh Watermelon Cake! Made with a whole watermelon!

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This post may contain affiliate links. Please read my disclosure policy.

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

Fresh Watermelon Cake

This adorable cake is made out of fresh watermelon and comes together in just a few minutes. Such a sweet summery treat!


  • 1 whole watermelon for a large cake or 1/2 watermelon for a small cake (I used 1/2)
  • 1-2 tubs of dessert topping such a Cool Whip (I used Cool Whip light)
  • fresh berries and/or nuts for garnish


  1. Cut the ends off of the watermelon so it can stand upright.
  2. 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. ;)
  3. 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.
  4. 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.
  5. VOILA perfect and speedy Fresh Watermelon Cake!


Note: Using Cool Whip Light, the the topping did NOT slide off my watermelon even after a couple of days!

Nutrition Information

Yield: 12 servings, Serving Size:

  • Amount Per Serving:
  • Calories: 175 Calories

(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

©Holly Nilsson for Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

3 comments on “Fresh Watermelon Cake! Made with a whole watermelon!”

  1. Ohhhh YUM!!! Will have to try it this weekend, thanks for the recipe. ;)

  2. Can you substitute whipped cream for cool whip?

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