Cantaloupe Melon Cake Recipes
CANTALOUPE CRUNCH
This is a great way to get anyone to eat cantaloupe. It's quick, easy, and delicious.
Provided by DEMMORG
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h
Yield 9
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the cantaloupe, lemon juice, sugar, flour, 2 tablespoons melted butter, cinnamon, nutmeg and vanilla. Transfer to a 9 inch square baking dish, and spread the dry cake mix evenly over the top. Drizzle the remaining melted butter over the cake mix.
- Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Nutrition Facts : Calories 422.9 calories, Carbohydrate 61.4 g, Cholesterol 33.9 mg, Fat 19.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 9.1 g, Sodium 476.5 mg, Sugar 46.2 g
CANTALOUPE MELON CAKE
An unusual but moist and tasty cake. I found this recipe online but I don't remember which site. Alternate recipe; replace cantaloupe with honeydew melon and cinnamon with ginger.
Provided by Kitsune
Categories Dessert
Time 30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Grease a 9" x 13" baking pan.
- Combine oil, sugar, and eggs; beat until smooth.
- Sift together flour, cinnamon, and baking soda; add to oil mixture and stir until combined.
- Fold in cantaloupe, apple, and raisins.
- Spread mixture in prepared pan.
- Bake 20 minutes.
- Lower oven temperature to 325 degrees F; bake 10 minutes longer, until a tester inserted in the center comes out clean.
Nutrition Facts : Calories 372.9, Fat 15.2, SaturatedFat 2.2, Cholesterol 52.9, Sodium 451.3, Carbohydrate 57.3, Fiber 1.5, Sugar 38.7, Protein 4.2
NO-BAKE MELON CHEESECAKE BARS
Reminiscent of creamy, honeydew-scented Korean ice cream bars, this no-bake cheesecake leans into a fruit flavor that hasn't had enough time in the sun: melon. Here, fresh cantaloupe purées into a smooth, fluffy pulp that sets into cheesecake, thanks to gelatin. Where the thick, salty-sweet base layer of buttery crackers will satisfy the crust lovers out there, the creamy, soft-set filling will change minds about what melon can truly do. Though the final drizzle of honey is optional, its floral taste works beautifully with the cantaloupe.
Provided by Eric Kim
Categories cookies and bars, dessert
Time 6h20m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Prepare the crust: Place the graham crackers in a resealable plastic bag. Close the bag and, using a rolling pin, heavy can or other blunt object, crush the graham crackers into a coarse rubble. To the bag, add the melted butter, sugar and salt, and mix thoroughly.
- Transfer the crumbs to an 8- or 9-inch square baking pan and press into the bottom of the pan with your hands, forming a thick, sturdy base. Place in the freezer to set while you make the filling.
- Make the filling: In a small bowl or measuring cup, stir together 1/4 cup cold tap water and the gelatin. Let sit to bloom. Meanwhile, use a blender to purée the cantaloupe, cream cheese, sugar and salt until smooth.
- Heat the cream in a small saucepan on the stovetop over medium until simmering at the edges or in a small bowl in the microwave until hot to the touch, 45 to 60 seconds on high. Add the bloomed gelatin to the hot cream and stir vigorously until smooth. Transfer the cream to the blender and blend with the cantaloupe until smooth.
- Take the pan out of the freezer and pour the filling over the graham cracker crust. Cover and refrigerate until set, at least 6 hours or up to overnight. Cut into bars and serve, drizzled with honey, if you like.
CANTALOUPE BREAD
I like this toasted with butter or cream cheese. Yum! If you can't find melons in season, you can puree melon balls from your grocers freezer section. This freezes well. Prep and cook time is approximate.
Provided by keen5
Categories Quick Breads
Time 1h30m
Yield 2 Loaves, 30 serving(s)
Number Of Ingredients 12
Steps:
- Mix eggs, oil, sugar and vanilla.
- Add pureed cantaloupe to mixture.
- Sift dry ingredients; add to liquid.
- Pour into 2 greased and floured 9x5 loaf pans (or spray them with Baker's Joy).
- Bake 325°F for 1 hour or until done.
- Check after 50 minutes.
- I have also made this into muffins.
- Bake for about 25-30 minutes.
Nutrition Facts : Calories 202.1, Fat 10.4, SaturatedFat 1.4, Cholesterol 18.6, Sodium 139.1, Carbohydrate 25.2, Fiber 0.9, Sugar 15, Protein 2.7
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