Not completely from scratch, but still a delicious dessert.
Ingredients
- 1 (18.25 ounce) package spice cake mix
- 1 (10.75 ounce) can condensed tomato soup
- ¾ cup water
- 2 eggs
- 1/3 cup canola oil
- ½ cup shredded carrot
- 1/3 cup chopped pecans (Optional)
- 1 cup confectioners' sugar
- 2 tablespoons lemon juice
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10-inch Bundt® pan.
Step 2
In a bowl, mix together the cake mix, tomato soup, water, eggs, canola oil, carrot, and pecans until the mixture forms a smooth batter. Pour the batter into the prepared pan.
Step 3
Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 45 minutes. Invert the pan and turn the cake out onto a cooling rack; cool to room temperature.
Step 4
In a bowl, mix together the confectioners' sugar with lemon juice until smooth; drizzle glaze over cake.
Cook’s Note
This recipe is really great as cupcakes for different occasions. Actually takes a lot less time in the oven.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 330 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat3g | 15% |
Cholesterol31mg | 10% |
Sodium440mg | 19% |
Total Carbohydrate46g | 17% |
Dietary Fiber2g | 6% |
Total Sugars32g | |
Protein4g | |
Vitamin C5mg | 23% |
Calcium36mg | 3% |
Iron1mg | 7% |
Potassium150mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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