Cake Wants To Be Carrot, Could Be Pumpkin Can Be Tomato Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 1/4 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon allspice
• 1 3/4 cups sugar
• 4 eggs
• 15 ounces pumpkin pie filling or 1 (10 ounce) can campbell's tomato soup
• 1 cup vegetable oil
• 1 (16 ounce) box confectioners' sugar
• 1 tablespoon vanilla extract
• 8 ounces whipped cream cheese
• 1/8 cup butter (optional)

Recipe

• 1 combine all dry ingredients in large bowl (except for the sugar) and mix well.
• 2 -combine sugar, eggs, vegetable oil and soup/pumpkin in separate bowl and mix well
• 3 -combine the two bowls (dry ingredients and wet ingredients), mix well
• 4 -pour into greased pan (either two round or one large bundt sized pan).
• 5 -bake at 350 degrees for about 30 minutes, or until a toothpick inserted in the center comes out clean
• 6 frosting:.
• 7 -combine whipped cream cheese with vanilla and optional melted butter
• 8 -slowly pour in confectioner’s sugar (don’t pour it all in at once!).
• 9 -continue to add sugar to taste.
• 10 -refrigerate until you are ready to frost the cake.