Overnight Banana-Carrot Cake

Ingredients

• 2  bananas ripe sliced
• 2 tablespoons canola oil 
• 3 cups cantaloupe divided coarsely chopped
• 3 large eggs 
• 0.3 teaspoon ground nutmeg 
• 0.5 cup water 
• 18 ounce carrot cake mix (such as Betty Crocker)

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• baking pan

Directions

1. Preheat oven to 35
2. Combine 1 1/2 cups cantaloupe and water in a blender, and process until smooth.
3. 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.
4. 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.
5. 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.
6. Place banana slices on top of cake. Top with Fluffy Cheesecake Frosting, and sprinkle with nutmeg. Cover and chill 8 hours.