Serves: 5
Total Calories: 1,246

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

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.

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.


Fun Fact: A few little-known watermelon facts:

Watermelons are vegetables related to cucumbers, pumpkins, and squash.

The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt.

Early explorers used watermelons as canteens.

The word “watermelon” first appeared in the English dictionary in 1615.

Watermelons are grown in over 96 countries worldwide.

Watermelons don’t contain any fat or cholesterol, are high in fiber and vitamins a and C, and are a good source of potassium, making it an ideal health food.

Over 1,200 varieties of watermelon are grown worldwide.

Every part of a watermelon is edible, even the seeds and rinds.

Watermelons are 92% water.

Nutritional Facts:

Serves: 5
Total Calories: 1,246
Calories from Fat: 451

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