easy tomato soup spice cake
No Image
This recipe is an old one that my mother in law remembers her mom making for her when she was very young. I looked to find this recipe, and plan to make it into cupcakes (for ease of the kids eating them and the extra benefit of less clean up), and use vanilla frosting rather than the cream cheese. Memorial Day 2018 could be quite memorial, provided I don't tell the hubby what is in the cupcakes...LOL I JUST BAKED THEM, and oh slap the back of my head with my tongue, drool worthy, fantastic, highly recommend!
►
yield
12 serving(s)
method
Bake
Ingredients For easy tomato soup spice cake
-
18 ozspice cake mix (i used duncan hines)
-
10 3/4 ozcondensed tomato soup right out of the can
-
1/2 cwater
-
2eggs
-
1 pkgvanilla frosting
How To Make easy tomato soup spice cake
-
1Heat the oven to 350°F. Lightly grease and flour 2 (8 or 9-inch) round cake pans. Combine the cake mix, soup, water and eggs in a large bowl. Pour the batter into the pans.Bake for 25 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let the cakes cool in the pans on wire racks for 10 minutes. Remove the cakes from the pans and let cool completely. Fill and frost with the cream cheese frosting.
-
2For cupcakes, this made 24. I used double cupcake papers to line the muffin tins (and you will want to do the same, especially with them being so very inexpensive at Walmart...). Bake time was 16-19 min, and once the toothpick test came clean, I took them out of the pans to cool on the counter.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT