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(10 3/4 oz.) tomato soup
Preheat oven to 350*F. Spray two 8x 1/2 - or 9x1 1/2-inch round cake pans with no-stick spray; set aside.
In large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
In medium bowl combine soup, mayonnaise and granulted sugar; add to flour mixture, stirring until combined. Spoon batter into prepared pans.
Bake for 25 to 35 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans. Cool completely.
Spread with cream cheese frosting. Store in refrigerator.