5 from 1 vote
make a fresh melon cake with melons, berries and fruit that turns a gathering into a party!
Fresh Fruit Cake With Watermelon, Honeydew or Cantaloupe
Work Time
35 mins
Total Time
35 mins
 
Forget covering your fruit in cream. Let those beautiful melons steal the show with simple decorations. Fruit cake has never been easier or more glamorous!
Course: Dessert
Cuisine: American
Keyword: fresh fruit cake, fruit cake, melon, watermelon
Yield: 8 to 10 per cake
Calories: 568 kcal
Ingredients
Watermelon Cake:
  • 1 seedless watermelon
  • ½ pint strawberries
  • cup heavy cream
  • 2 tbsp sugar
  • 1 pint raspberries
  • ¼ cup chopped pistachios
Honeydew Cake:
  • 1 honeydew melon
  • 1 kiwi
  • ½ cup heavy cream
  • 1 tbsp sugar
  • 1 cup red grapes
  • 1 cup green grapes
Canteloupe Cake:
  • 1 large cantaloupe or 2 small
  • 1 mango
  • ½ cup heavy cream
  • 1 tbsp sugar
  • ½ pint blueberries
  • Toasted shaved coconut
Instructions
Watermelon Cake:
  1. Cut a thick 3-inch slice from the center of the melon (to look like a big cake layer). Trim the rind from the slice. Place on a platter. Remove strawberry greens, then thinly slice the fruit. Overlap slices around the base of the watermelon. Whip the cream and sugar to stiff peaks. Spoon cream on top and sprinkle with raspberries and pistachios.

Honeydew Cake:
  1. Cut a 2½- to 3-inch-thick slice from the center of the melon. Discard seeds and trim rind, making the edges straight. Place piece on a platter. Peel kiwi, slice in half lengthwise and slice into thin half-moons. Layer kiwi along the bottom edge of the melon. Whip the cream and sugar to stiff peaks. Fill center of the melon with extra fruit and cream. Spread a thin layer of cream on the top. Slice grapes in half lengthwise and decorate the top in concentric circles.

Canteloupe Cake:
  1. If using a large melon, cut a 2½-inch slice from the center and use one of the ends for the smaller top piece. If using 2 small melons, cut thick slices from each melon for the cake. Discard seeds and trim rind, making the edges straight. Stack pieces on a platter. Peel mango and cut one side off the pit. Cut mango cheek into very thin slices and bend in half, layering them along the bottom edge of the cantaloupe. Whip cream and sugar to stiff peaks. Fill the center of the cantaloupe with extra diced fruit and cream. Pile blueberries on top and sprinkle with coconut.

Recipe Notes

•• The NUTRITION FACTS here are for one serving of EACH cake. Divide by three to get the nutrition for one serving of one cake, roughly.

• These "cakes" are actually made from pretty summer fruit. Just slice and serve.

Nutrition Facts
Fresh Fruit Cake With Watermelon, Honeydew or Cantaloupe
Amount Per Serving
Calories 568 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 12g 60%
Cholesterol 68mg 23%
Sodium 67mg 3%
Potassium 1555mg 44%
Total Carbohydrates 96g 32%
Dietary Fiber 11g 44%
Sugars 76g
Protein 8g 16%
Vitamin A 133%
Vitamin C 187.9%
Calcium 12.3%
Iron 15.2%
* Percent Daily Values are based on a 2000 calorie diet.