Description
If you have never tried tomato soup cake before, I know exactly what you are thinking. Tomato soup in a cake sounds strange. But this is one of those old-school recipes that surprises everyone in the best way.
Ingredients
Scale
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- 1 box Yellow cake mix
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- 1 can Tomato soup (10.75 oz can)
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- 1 cup Sugar
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- 3 Eggs
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- 1 tsp Cinnamon
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- 1/2 tsp Nutmeg
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- 1/4 tsp Clove
Instructions
- Preheat your oven to 350°F and grease a baking pan. A standard 9x13 pan works well.
- In a large mixing bowl, add the cake mix, tomato soup, sugar, eggs, cinnamon, nutmeg, and clove.
- Mix everything together until smooth. You can use a hand mixer or mix by hand until fully combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25 to 30 minutes. Check the center with a toothpick. It should come out clean or with a few crumbs.
- Let the cake cool completely before slicing or adding any topping.
Notes
- If your oven runs hot, try baking at 325°F and extend the bake time slightly for a more even texture.
- Do not overmix the batter. Mix just until smooth to keep the cake tender.
- This cake tastes even better the next day as the flavors settle.
Nutrition
- Serving Size: 1