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Preheat oven to 325°F. Lightly coat a 10-inch fluted tube pan with cooking spay. Sprinkle pecans in the bottom of the prepared pan; set aside. In a small bowl, stir together sugar and 1/2 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 puree, egg, water, oil, the remaining 1 teaspoon 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.