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! Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees 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 1/2 teaspoon cinnamon; set aside.

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  • 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.

Tips

Tip: If using a sugar substitute, choose from Splenda(R) Granular, Equal(R) Spoonful or packets, Sweet'N Low(R) bulk or packets, or Truvia(R) 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.

Nutrition Facts

156 calories; total fat 7.5g 11% DV; saturated fat 2g; sodium 237mg 9% DV; potassium 108mg 3% DV; carbohydrates 26.4g 9% DV; fiber 0.7g 3% DV; sugar 3g; protein 2.4g 5% DV; exchange other carbs 2; vitamin a iu 874IU; vitamin c 9mg; folate 8mcg; calcium 15mg; iron 1mg; magnesium 9mg; thiaminmg.