Cantaloupe Melon Cake Recipes

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.

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.

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.