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Cantaloupe Crunch

Cantaloupe Crunch

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This is a great way to get anyone to eat cantaloupe. It's quick, easy, and delicious.

Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 61.4g
  • 20%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the cantaloupe, lemon juice, sugar, flour, 2 tablespoons melted butter, cinnamon, nutmeg and vanilla. Transfer to a 9 inch square baking dish, and spread the dry cake mix evenly over the top. Drizzle the remaining melted butter over the cake mix.
  3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.
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I am not a big fan of cantaloupe. I had some leftover after making a fruit bouquet for a party. This was really good. It did not taste like cantaloupe was in it. It had more of a peach crisp taste. One thing I would do different is the amout of sugar. It was a bit too sweet for me. Will definately make again.

Stephanie Lawrence

I had a few small rather bland cantaloupes from our garden to use up and this worked well. I cut them into small slices instead of cubes and used a little less than the 1/2 c sugar. In making this again I would certainly use less melted butter on top-maybe half?. The cantaloupe taste was well disguised (my husband guessed peach first) but not entirely absent, and the texture/appearance was quite nice. I'd make it again.

L. Niyazi

A delicous recipe fit for a royal family!although many normal familys can taste the greatness of being a queen!or even a king!!!