Tomato Soup Spice Cake with Cinnamon Buttercream Frosting

8 Servings
100% would make this recipe for Tomato Soup Spice Cake with Cinnamon Buttercream Frosting again.

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

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Tomato Soup Spice Cake with Cinnamon Buttercream Frosting Ingredients

1 Tomato Soup Spice Cake Ingredients	1 Cinnamon Buttercream Frosting
1 Spice cake mix ---Pillsbury Cake Mix	1 stick Butter
1 Condensed tomato soup 1 Cn	3 cups of confectioners sugar
3 large Eggs	3 tablespoons of Milk
1 cup Vegetable oil	2 teaspoons of Ground Cinnamon
0.5 cup Raisins	1 teaspoon of Vanilla
0.5 cup Chopped Pecans	1 teaspoon of Butter Flavoring
0.25 cup water

Instructions for Tomato Soup Spice Cake with Cinnamon Buttercream Frosting

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.

Main Ingredient: CakeCuisine: American