Description
A unique and delicious cake made with canned tomato soup, perfect for any occasion.
Ingredients
Scale
- 1 can (10 oz) canned tomato soup
- 1 cup granulated sugar
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ cup vegetable oil
- 2 tsp vanilla extract
- Optional: ½ cup chopped walnuts or pecans
- For frosting: 1 cup powdered sugar and 4 oz cream cheese
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, mix canned tomato soup, granulated sugar, vegetable oil, and vanilla extract until smooth.
- In another bowl, whisk together flour, baking soda, cinnamon, and optional nuts.
- Gradually fold into wet ingredients until just combined.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes for 10 minutes before transferring to wire racks. Frost with cream cheese frosting once cooled.
Notes
- Ensure the cakes are completely cooled before frosting to prevent melting.
- This cake can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg