Texas Cantaloupe Chiffon Cake
Texas Cantaloupe Chiffon Cake is an easy dinner. Made with 2 medium ripe cantaloupes, 1 box angel food cake mix, 1/4 c. water and 1 (12 oz.) frozen nondairy whipped topping, thawed, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
🔗 Recipe adapted from RecipeNLG-Full
Peel and seed cantaloupes.
Purée enough cantaloupe in a blender to make 2 cups.
With a mixer, beat 1 1/2 cups of the cantaloupe purée, 1/4 cup water and cake mix until well blended. Bake in an ungreased angel food cake pan at 350° for 40 minutes. Refer to package for cooling directions.
With a melon baller, make as many melon balls as possible with the remaining cantaloupe.
🍷 Perfect Pairings
Complete your meal with these
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