Watermelon Cake

Watermelon Cake

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"Savor the sweetest slice of watermelon you'll ever eat! The chocolate seeds are a melt-in-your-mouth prize."
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1 h 45 m servings 383 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Stir in 1/2 cup of the chocolate chips. Pour into pans.
  2. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove from pans. Cool completely, about 1 hour.
  3. In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange 'slices' randomly on tray. To serve, cut into wedges. Store loosely covered at room temperature.


  • High Altitude (3500-6500 ft): Follow High Altitude cake mix directions on box for two 8- or 9-inch pans, adding the soft drink mix to the dry cake mix. Toss 1/2 cup chocolate chips with 2 teaspoons Gold Medal(R) all-purpose flour before stirring into batter.


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This was really fun to make & decorate. I only made one change. I used green sprinkles (the crystals kind) to make the watermelon stripes on the sides instead of using jelly beans. It looked jus...

I made this cake for work one day at the end of summer. I skipped the jelly beans, but followed the rest of the recipe to a T. It turned out great, people didn't want to cut it because they sa...

Looks really good, but way to sweet.

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