Cinnamon spiced cake

Cinnamon spiced cake

1/2 cup chopped pecans (2 ounces)
1 tablespoon sugar cane/ honey or 1 1/2 tbsp agave nectar
1/2 teaspoon ground cinnamon
2 1/2 cups chopped cantaloupe (11 ounces) (rock Melon)
1 package 2-layer-size sugar-free yellow cake mix
3/4 cup refrigerated or frozen egg product, thawed
1/3 cup water
2 tablespoons canola oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

Preheat oven to 325 degrees 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 the 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, the water, oil, the 1 teaspoon cinnamon, the 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.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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