This melon-topped tart boasts a surprising combination of flavors, a lovely texture, and a rich, cream-cheese flavor. Serve in the morning with coffee or at the end of a summer day.
INGREDIENTS | SERVES 24
- 1 18.25-ounce box yellow cake mix
- 4 eggs, divided
- 2 tablespoons vegetable oil
- 16-ounce package cream cheese, softened
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 1 cup puréed cantaloupe
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 tablespoon lemon juice
Preheat oven to 300°F. Grease 9″ × 13″ pan.
Reserve 1 cup cake mix. Mix remaining cake mix, 1 egg, and oil to form a thick batter. Press batter into the pan to form a bottom layer. Set aside.
In a large mixing bowl, combine cream cheese, sugar, and salt. Beat with an electric mixer until smooth.
Fold in remaining 3 eggs and the 1 cup reserved cake mix. Beat until thoroughly incorporated. Slowly add remaining ingredients and beat until smooth.
Pour cheese mixture on top of bottom layer in pan.
Bake for 45 minutes or until center is slightly firm to the touch. Remove to refrigerator and chill for 2 hours before serving.