Overnight Banana-Carrot Cake |
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Prep Time: 22 Minutes Cook Time: 30 Minutes |
Ready In: 52 Minutes Servings: 20 |
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Cantaloupe is the secret ingredient in this surprising cake. Prepare and chill the frosting while the cake cools. Ingredients:
3 cups coarsely chopped cantaloupe, divided |
1/2 cup water |
1 (18-ounce) package carrot cake mix (such as betty crocker) |
3 large eggs |
2 tablespoons canola oil |
cooking spray |
2 ripe bananas, sliced |
fluffy cheesecake frosting |
1/4 teaspoon ground nutmeg |
fluffy cheesecake frosting |
Directions:
1. Preheat oven to 350°.
2. Combine 1 1/2 cups cantaloupe and water in a blender, and process until smooth. Combine pureed cantaloupe, cake mix, eggs, and oil in a large bowl. Beat with a mixer at low speed 30 seconds; beat at medium speed 2 minutes. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Top batter with remaining 1 1/2 cups cantaloupe, lightly pressing cantaloupe into batter.
3. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on a wire rack.
4. Place banana slices on top of cake. Top with Fluffy Cheesecake Frosting, and sprinkle with nutmeg. Cover and chill 8 hours.
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