Watermelon Cake

7
Have Made It

  • Yields

    8 servings


Ingredients

Instructions

  1. Cut watermelon with a flat side for the bottom of the cake.
  2. Blot watermelon repeatedly with paper towels to remove access moisture and to allow whipped topping to stick (otherwise topping may slide).
  3. “Frost” your cake with cool whip.
  4. Decorate with strawberries, blueberries and blackberries as desired.


Nutritional Facts

Serving size
1
Calories per serving
100
Fat per serving
2g
Saturated fat per serving
1g
Cholesterol per serving
5mg
Carbohydrates per serving
22g
Fiber per serving
1g
Sugar per serving
18g
Protein per serving
2g

Leave a Review

Your email address will not be published. Required fields are marked *