Wednesday, July 16, 2014

A watermelon cake that will be the talk of any picnic!

A couple of grandma's were talking at work about a special cake they had made. OF COURSE, I had to listen in.  Here is what I came up with! It is just a darling cake!

At first I was hesitant to cover something as delicious as watermelon in even more delicious goodness of cool whip but the end result is fantastic. Everyone at our gathering said that it added just that "extra" bit of something to an already wonderful summer treat! Hope you enjoy it as much as I did.

This recipe is a keeper!


1 seedless watermelons
1 package of strawberries
1 package of blueberries
2 kiwis
1 package of cool whip
1 package of sliced almonds
3 tbsp honey
1tbsp olive oil
1. Cut the watermelon on both ends so you have just the middle flat section

2. Cut around the white section of the rind so you only have a circular fleshy watermelon base
3. Pat the watermelon dry until the outside of the fruit no longer feels wet to your touch  
4. Cut your watermelon base into the amount of slices desired (This will help the toppings to stay on better when serving)

5. On a skillet, heat up the olive oil. Add the almonds and "fry" until golden brown. Add the honey into the skillet and let the honey melt. Make sure to stir until fully combined. Once incorporated remove from heat and let cool. 
6. Spread the cool whip on the watermelon. Make sure to add enough "frosting" to not let the watermelon color peak through.
7. Careful place the almonds on the sides of the cake to create a nice border.
8. Add the fruit on top and enjoy!

Can stay at room temperature for about 2 hours! Place in fridge if it is a hot summer day to avoid melting!


Thanks to for some exact measurements 

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