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Mini Watermelon Cakes
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4.67 from 6 votes

Mini Watermelon Cakes

Prep Time20 mins
Total Time20 mins
Servings: 30 watermelon cupcakes
Author: Basil and Bubbly


  • 1 medium sized seedless watermelon rind removed
  • 1 container of Extra Creamy Cool Whip
  • ½ cup slivered almonds
  • 30 Blueberries


  • Slice watermelon into four slices, each about 2 ½ “ tall. Cut individual rounds out with a 1 ½" round cookie cutter. Blot the top of each round dry to help the topping to stick.
  • Using a small ice cream scoop, put a dollop of Cool Whip on top of each watermelon round.
  • Press slivered almonds into the side of the Cool Whip, and top with a blueberry.