Watermelon “Cake”: A Healthy and Refreshing Summer Treat

Photo: My Food and Family blog by Kraft Heinz


By Sarah Hunt, AZFB Communications Intern


Looking for a creative way to serve watermelon at your next cookout? Look no further! Try making this recipe for watermelon “cake”; it’s sure to be a hit.


Watermelon Cake

By My Food and Family Blog



For The Fruit Dip (by Home Cooking Memories Blog):

3 six oz. containers Greek Yogurt (your choice of flavor (I recommend strawberry or vanilla)

1 8 ounce brick of cream cheese (softened)


For The Watermelon Cake:

1 large seedless watermelon

Seasonal fruit to decorate the cake with (such as raspberries, mango slices, blackberries, blueberries, kiwi, pineapple, green or red grapes, cantaloupe or honeydew balls, etc.)

1 c. sliced almonds (optional)



  1. In a bowl with a mixer, beat cream cheese until smooth and creamy. On low, beat in yogurt until smooth and fully combined.
  2. Cut 2-inch-thick slice from both ends of watermelon; discard trimmed slices. Stand watermelon on cutting board. Starting at top of melon, use long thin sharp knife to carefully cut between rind and fruit all around watermelon to separate rind from fruit. Remove and discard rind.
  3. Pat melon with paper towels to dry; place on platter or cake stand. Frost with fruit dip.
  4. Decorate with remaining ingredients to resemble photo.
  5. Serve and enjoy!


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