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

Direction
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.