Cindy Chessher Recipe

Watermelon Cake

By Cindy Chessher Chapeler

Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:

Cindy's Story

I found this recipe in Quick Cooking magazine a few years ago. The recipe called for a canned frosting, but I use a basic butter cream. This is the perfect summer cake! It has a light fresh taste that my kids love.


1 box
white cake mix
1 box
(3 oz) watermelon gelatin
1 1/4 c
1/4 c
vegetable oil
1/2 c
(1 stick) butter - softened
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4 c
powdered sugar
1 tsp
vanilla extract
1/4 c
red and green gel food coloring
chocolate chips
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Directions Step-By-Step

In a mixing bowl, combine dry cake mix, gelatin, eggs, water and oil. Beat on low speed until moistened. Beat on high for 2 min or until well blended. Pour into two greased and floured 9-inch round cake pans.
Bake at 350 for about 30 min or until cake begins to pull away from the sides of pans. Cool for 10 min. Remove from pans to wire racks to cool completely.
For frosting: Cream butter. Slowly add powdered sugar. Add vanilla and milk. Mix until nice and fluffy.
To decorate: Reserve 2 Tbsp frosting. Place one layer on a serving plate and frost with uncolored frosting. Place remaining layer on top. Tint about 1 Cup (just under) of the frosting a pink color. Frost the top to within about an inch of the edge. Tint remaining frosting a light green color, and frost the sides and top edge.
Place reserved frosting in a resealable plastic bag. Cut a 1/4-in hole in one corner. Pipe where pink and green frostings meet. For seed, insert chocolate chips into the pink frosted portion of the cake top.

About this Recipe

Course/Dish: Cakes
Hashtag: #watermelon