Overnight Banana-Carrot Cake

Cantaloupe is the secret ingredient in this surprising cake. Prepare and chill the frosting while the cake cools.


20 servings (serving size: 1 piece)

Recipe from

Oxmoor House

Recipe Time

Prep: 22 Minutes
Cook: 30 Minutes
Other: 9 Hours

Nutritional Information

Calories 194
Fat 7.3 g
Satfat 2.1 g
Protein 4.5 g
Carbohydrate 27.4 g
Cholesterol 56 mg
Iron 0.9 mg
Sodium 256 mg
Caloriesfromfat 34 %
Fiber 1.4 g
Calcium 71 mg


3 cups coarsely chopped cantaloupe, divided
1/2 cup water
1 (18-ounce) package carrot cake mix (such as Betty Crocker)
3 large eggs
2 tablespoons canola oil
Cooking spray
2 ripe bananas, sliced
1/4 teaspoon ground nutmeg


Preheat oven to 350°.

Combine 1 1/2 cups cantaloupe and water in a blender, and process until smooth. Combine pureed cantaloupe, cake mix, eggs, and oil in a large bowl. Beat with a mixer at low speed 30 seconds; beat at medium speed 2 minutes. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Top batter with remaining 1 1/2 cups cantaloupe, lightly pressing cantaloupe into batter.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on a wire rack.

Place banana slices on top of cake. Top with Fluffy Cheesecake Frosting, and sprinkle with nutmeg. Cover and chill 8 hours.