YES!!! TOMATO SOUP CAKE =-O

Monnette Surface

By
@MoMo73

My mother in law gives us "storage" can goods...she was constantly giving me tomato soup...so I decided to use it in the most effective way...CAKE!! If you like spice cake you'll love this one. No-one will ever know what your "secret" ingredient is; it's so moist and flavorful. People actually thought I added pumpkin to it; I never tell them until their plate is cleaned =)


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Serves:

12-16

Prep:

20 Min

Cook:

50 Min

Ingredients

CAKE

2 c
all purpose flour
4 tsp
baking powder
1 tsp
baking soda
1 1/3 c
sugar
1 tsp
cinnamon
1/2 tsp
cloves
1 1/2 tsp
allspice, ground
1 can(s)
tomato soup
1/2 c
vegetable oil
2
eggs
1/2 c
water

CREAM CHEESE FILLING

4 oz
cream cheese
1/4 tsp
vanilla extract
1/4 c
sugar

VANILLA GLAZE

2 c
powdered sugar
1/3 c
butter, melted
1 1/2 tsp
vanilla extract
3 tsp
hot water

Directions Step-By-Step

1
pre-heat oven to 350*
2
Place all dry ingredients in a seperate bowl; mix wet ingredients on low for 30 seconds. Slowly add dry ingredients until fully incorporated. Mix on medium speed for 3 min.Place 1/2 batter in bundt pan; slowly place cream cheese filling on top of batter without letting touch the edges. Add remaining batter and bake for about 50-55 min. or until tested with toothpick and comes out clean.
3
Let cool at room temperature. Ice with vanilla glaze and enjoy.

About this Recipe

Course/Dish: Cakes