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Put on your Lilly Pulitzer, and make this fearlessly preppy cake

Michelle is the author of the food craft blog, Sugar Swings, where she shares many sugar-inspired treats which are sprinkled with a lot geek and pop culture. Michelle is a working pharmacist and mom of three kiddos, so when not making tr...

This angel food cake is a light and bright taste of '80s nostalgia

Summer is here, so celebrate with a light and airy angel food cake made with everyone's favorite melon!

This angel food cake is a light and bright taste of '80s nostalgia
Image: Michelle Clausen/SheKnows

There's something funny about August. We're in the last dregs of summer, and half the nation is sending their kids back to school. We're switching back and forth between summer vacation attire and longing after fall-weather new-school clothes. And some of us get serious pangs of '80s nostalgia.

So here's a cake that celebrates all that.

This angel food cake is a light and bright taste of '80s nostalgia
Image: Michelle Clausen/SheKnows

The glaze also has watermelon juice in it!

More: Ice cream sandwich cake is a shockingly easy dessert

This angel food cake is a light and bright taste of '80s nostalgia
Image: Michelle Clausen/SheKnows

The cake is light and airy, just like we remember the '80s being. Slice and serve!

More: Champagne lemon mini Bundt cake

This angel food cake is a light and bright taste of '80s nostalgia
Image: Michelle Clausen/SheKnows

More: Fruit and lemon curd layered angel food cake

Preppy angel food cake recipe

You can use real watermelon juice, or you may use store-bought watermelon juice boxes as a replacement.

Yields 1 Bundt cake/8 – 10 slices

Prep time: 5 minutes | Bake time: 35 minutes | Glaze and assembly: 20 minutes | Total time: 1 hour

Ingredients:

  • 1 box angel food cake mix
  • 1 cup watermelon juice/juice box plus 2 tablespoons extra for glaze
  • 1-1/2 tablespoons black sesame seeds (can replace with mini chocolate chips)
  • Green and light green food gel
  • 1 cup powdered sugar

Directions:

  1. Heat the oven to 350 degrees F.
  2. Prepare the cake mix per the box directions, replacing the water with 1 cup of watermelon juice.
  3. Mix in the black sesame seeds.
  4. Add the batter to the Bundt pan.
  5. Bake for 35 minutes or until the cake springs back when touched. Let cool, and flip the cake onto a dish.
  6. For the glaze: Mix the powdered sugar with the remaining watermelon juice.
  7. Separate the glaze into 2 bowls. Tint one bowl with green and the other bowl with light green gel (about 2 – 3 drops each).
  8. Drizzle the glazes onto the cake to resemble watermelon rind. Scoop any extra glaze back over cake. Let the glaze harden.
  9. Slice and eat.
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