Tomato Soup Spice Cake with Cinnamon Buttercream Frosting
This cake was simply wonderful. I was apprehensive in making this cake. But now, this is one of my favorite cakes to make. If you love Carrot Cake, this cake is even better! This recipe is from the Cake Mix Doctor by Anne Byrn
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 8
sweet
dessert
cakes
summer
holidays
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 can condensed tomato soup
- 1 teaspoon vanilla
- 0.25 cup water
- 2 teaspoons ground cinnamon
- 3 tablespoons milk
- 1 stick butter
- 0.5 cup raisins
- 1 cup vegetable oil
- 3 large eggs
- 1 tomato soup spice cake ingredients
- spice cake mix ---pillsbury cake mix
- 0.5 cup pecans chopped
- cinnamon buttercream frosting
- 3 cups confectioners sugar
- 1 teaspoon butter flavoring
- Carbohydrate 181.422885 g
- Cholesterol 219.3625 mg
- Fat 115.97419375 g
- Fiber 1.78896253845096 g
- Protein 6.4965875 g
- Saturated Fat 22.381055 g
- Serving Size 1 1 Serving (309g)
- Sodium 427.144375 mg
- Sugar 179.633922461549 g
- Trans Fat 3.52443737500001 g
- Calories 1752 calories
Set Oven on 350 Degrees. Place the cake mix, undiluted Tomato Soup, eggs, oil and water in a large bowl and mixer until well blended. Fold in Raisins and chopped pecans until well blended in the batter. Pour into two 9 inch cake pans or 13 x 9 pan. Bake the cakes 28 to 31 minutes. Take cake out of oven to cool. Meantime, prepare the Cinnamon Buttercream Frosting. Place butter in mixing bowl and mix until fluffy. Add powdered sugar, add 3 tablespoon of milk and vanilla and butter flavoring and mix until fluffy. Then add the ground cinnamon and mix well. When the cake is completely cooled, frost the cake. Let set in the Fridge for 20 minutes before serving.
