This pecan-topped spice cake is made with fruity cantaloupe purée, sprinkled with a cinnamon-sugar mixture and served with whipped topping. It's perfect for any occasion and guaranteed to satisfy your sweet tooth!
1 teaspoon vanilla extract or vanilla-butter-and-nut flavoring
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup frozen light whipped dessert topping, thawed
Ground cinnamon (optional)
Preheat oven to 325°F. Lightly coat a 10-inch fluted tube pan with cooking spray. Sprinkle pecans in the bottom of the prepared pan; set aside. In a small bowl, stir together sugar and the ½ teaspoon cinnamon; set aside.
Place cantaloupe in a blender or food processor. Cover and blend or process until smooth. In a large bowl, combine dry cake mix, cantaloupe purée, egg, water, oil, cinnamon, vanilla, nutmeg and ginger. Beat with an electric mixer on medium speed about 2 minutes or until well mixed.
Carefully pour batter over pecans in the tube pan; spread batter evenly. Bake 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan. Immediately sprinkle with the sugar-cinnamon mixture. Cool completely before serving. Spoon whipped topping over slices; if desired, sprinkle with additional cinnamon.
Tip: If using a sugar substitute, choose from Splenda® Granular, Equal® Spoonful or packets, Sweet'N Low® bulk or packets, or Truvia® in place of granulated sugar. Follow package directions to use product amount that's equivalent to 1 tablespoon granulated sugar. Nutrition analysis per serving: same as below except 156 calories, 26 g carbohydrate, 3 g total sugar.
156 calories;7 g fat(2 g sat); 1 g fiber; 26 g carbohydrates; 2 g protein; 8 mcg folate; 0 cholesterol; 3 g sugars; 874 IU vitamin A; 9 mg vitamin C; 15 mg calcium; 1 mg iron; 237 mg sodium; 108 mg potassium