This cake was a hit with the children and parents at our two-year-old's birthday party. It is perfect for raw, vegan, gluten/wheat-free, refined sugar-free diets (and children who don't need sugar!). This cake was inspired by a 100% watermelon cake we had the year before.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • To create the base tier of the cake, cut 3 slices of watermelon, 1 to 2 inches thick, crossways through the center of the melon. Trim the rind from the watermelon slices, and place the largest slice onto a cake plate. Alternate layering sliced strawberries, slices of cantaloupe, and slices of fresh pineapple; follow with the second-largest watermelon slice. Repeat once more to make a layered fruit stack that looks like a cake.

  • Thinly slice a few pieces of remaining melon and pineapple. With cookie cutters or a sharp knife, cut remaining fruit slices into decorative shapes. Decorate the cake tiers with the cut fruit shapes and remaining berries.

  • Refrigerate until serving time. To serve, slice the cake with a sharp knife, one wedge at a time, and set the wedge onto a plate.

Cook's Note

I used defrosted and drained blueberries and they were fine. Chopped grapes made a nice "salsa" on the side. Shredded coconut can also be sprinkled on top to decorate.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

233.2 calories; 4.6 g protein; 58.6 g carbohydrates; 0 mg cholesterol; 17.6 mg sodium. Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 5 stars
laysho! Read More
10 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
laysho! Read More
Rating: 5 stars
Made it for my friends little brother, hes 6 and loved it. Thanks for the recipe :3 Read More
Rating: 5 stars
I make mine a little differently, but same concept. I cut the ends off the watermelon leaving the center flat on both sides, remove the rind to form an actual cake shaped watermelon and then decorate with other fruit using toothpicks to secure the pieces that need to stay in place. For the leaves, flowers, stars or other shapes I use cookie cutters or just a paring knife. Great alternative to a traditional cake and everybody raves about the look. It takes me about an hour to make, mostly cutting up all the fruit; putting it together is fun, easy and kid friendly. Any leftover fruit goes in a side bowl for fruit salad. My family always eats the bowl first saying the cake's too pretty to eat.. Read More
Rating: 5 stars
This "100% Fruit Cake" was a huge hit! I made mine 3 hours in advance and placed it in a pie plate by chance because I was taking it to a picnic. A lot of fruit juice seeped from the fruit but fortunately the edges of the pie plate caught the excess fruit juice so I didn't have a big mess. I just "drank away" the excess juice with a straw. From now on when I make this recipe I will place the cake in my flan pan both to catch the juices and so I can stack up lots of fruit for garnish. Thank you InTheKitchen for sharing your recipe. Read More
Rating: 5 stars
This was a great alternative to the traditional cake. However don't let it fool you it isn't as easy as it looks! Worth the effort though. Read More
Rating: 5 stars
I made this for a friend s birthday cake and she loved it. It doesn t take any longer to make than plain fruit salad. The results are worth the time. Read More