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Cantaloupe Crunch
Prep
15 mins
Cook
45 mins
Servings
9
Difficulty
Medium
This Cantaloupe Crunch has become my go to dessert when I want something impressive but don't want to spend all day in the kitchen. Fresh cantaloupe is the star here, and it's loaded with vitamin C and fiber, which makes this feel a little less guilty than your typical cake. The best part? The whole thing comes together in just an hour with simple pantry staples and that convenient cake mix. The fruit bakes down into a jammy, sweet layer while the topping gets wonderfully crispy and golden, giving you that satisfying crunch that gives this dessert its name. It's the kind of easy, feel good recipe that keeps people coming back for seconds.
Ella x
Ingredients
- 33 cups cubed cantaloupe
- ½ cup white sugar½ cup white sugar
- ⅓ cup lemon juice⅓ cup lemon juice
- 22 tablespoons unsalted butter, melted
- 11 tablespoon all-purpose flour
- ½ teaspoon vanilla extract½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg¼ teaspoon ground nutmeg
- 11 (15.25 ounce) package white cake mix
- ½ cup unsalted butter, melted½ cup unsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Mix cantaloupe, sugar, lemon juice, 2 tablespoons melted butter, flour, vanilla, cinnamon, and nutmeg together in a medium bowl. Pour into a 9-inch square baking dish.
- 3
Spread dry cake mix evenly over cantaloupe mixture, then drizzle 1/2 cup melted butter over top.
- 4
Bake in the preheated oven until golden brown, about 45 minutes.
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