Watermelon Cake

Serves: 5
Total Calories: 1,182


1 (18 1/4-ounce) box yellow cake mix or white cake mix
1 tablespoon flour
1 (3-ounce) package watermelon jello
3/4 cup oil
4 eggs
1 cup watermelon pieces
1/3 stick margarine, softened
1 (1-pound) box powdered sugar
1/4 cup watermelon pieces or a little more


Preheat oven to 325°. Mix cake mix, flour, Jell-O, oil, and eggs. Add watermelon; beat, leaving a few little bits of watermelon showing in batter. Pour batter into greased and floured Bundt pan. Bake 45 minutes to 1 hour, until toothpick inserted comes out clean. Invert onto wire rack; cool completely before frosting.

Beat margarine and powdered sugar together, adding watermelon a little at a time to keep the Frosting rather thick so it will spread over the cake without running down. Adjust thickness with more powdered sugar or watermelon.

Nutritional Facts:

Serves: 5
Total Calories: 1,182
Calories from Fat: 451

This Watermelon Cake recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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