CINNAMON-SPICED BUNDT CAKE

1/2 cup chopped pecans

1 tbsp sugar*

1/2 tsp ground cinnamon

2 1/2 cups chopped cantaloupe

1 pkg (2-layer size) sugar-free yellow cake mix

3/4 cup refrigerated egg product

1/3 cup water

2 tbsp canola oil

1 tsp ground cinnamon

1 tsp vanilla extract

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1 cup frozen light whipped topping, thawed

Preheat oven to 325 degrees.

Lightly coat a 10-inch Bundt pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the 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 process until smooth. 

In a large bowl combine dry cake mix, cantaloupe puree, egg, water, oil, the 1 teaspoon cinnamon, vanilla, nutmeg and ginger. Beat with an electric mixer on medium speed 2 minutes or until well blended. Carefully pour batter over the pecans in the pan; spread batter evenly.

Bake at 325 degrees 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in the pan, on a wire rack 10 minutes. Remove from pan and immediately sprinkle with the cinnamon-sugar mixture. Cool completely before cutting to serve. Cut into 16 equal slices. Spoon one tablespoon of the whipped topping over each slice when serving.

Per serving: 158 calories, 7g fat (2g sat), 0 cholesterol, 237 mg sodium, 27 g carbs (1g fiber, 4g sugar), 2g protein. 

Diabetic Exchanges: 1.5 starch, 1 fat

*Note: The above numbers are with the sugar. You can substitute Splenda Granular and save 1 carb gram and 1 sugar gram per serving.

Note: This is my version of an old Diabetic Living recipe.

Diabetic Living 2013 photo