Overnight Banana-Carrot Cake

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

Yield: 20 servings (serving size: 1 piece)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 9 Hours

Nutritional Information

Amount per serving
  • Calories: 194
  • Fat: 7.3g
  • Saturated fat: 2.1g
  • Protein: 4.5g
  • Carbohydrate: 27.4g
  • Cholesterol: 56mg
  • Iron: 0.9mg
  • Sodium: 256mg
  • Calories from fat: 34%
  • Fiber: 1.4g
  • Calcium: 71mg


  • 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
  • Fluffy Cheesecake Frosting
  • 1/4 teaspoon ground nutmeg
  • Fluffy Cheesecake Frosting


  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. Place banana slices on top of cake. Top with Fluffy Cheesecake Frosting, and sprinkle with nutmeg. Cover and chill 8 hours.
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