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1 h 15 m
Diabetic Living Magazine
“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)
1Preheat 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.
2Place 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.
3Carefully 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.
4Cool 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(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.