Tomato Soup Cake

Ingredients and Weight:

• 1 (10.75 ounce) can condensed tomato soup
• 1 (15 ounce) can pumpkin puree
• 1 (18 ounce) box yellow cake mix
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, whisk together the tomato soup, pumpkin puree, cake mix, oil, and eggs.
3. In a small bowl, combine the cinnamon, ginger, cloves, and nutmeg. Add to the wet ingredients and mix until well combined.
4. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutritional Information (per slice):

• Calories: 340
• Fat: 15 grams
• Carbohydrates: 48 grams
• Protein: 5 grams

Dish Characteristics:

• Moist and fluffy
• Sweet and savory
• Perfect for breakfast, brunch, or dessert

User Comments:

• "This cake is absolutely delicious! The tomato soup and pumpkin puree give it a unique and flavorful twist." - Sarah
• "I was skeptical at first, but this cake is surprisingly good. It's the perfect balance of sweet and savory." - John
• "This is the most creative cake I've ever had. It's sure to impress your guests." - Mary

Special Precautions and Tips:

• Be sure to use condensed tomato soup, not regular tomato soup.
• If you don't have a bundt pan, you can use a 9x13 inch baking dish. The cooking time may need to be adjusted slightly.
• To make this cake gluten-free, use a gluten-free cake mix and flour.