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 =)
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.
Let cool at room temperature. Ice with vanilla glaze and enjoy.