When it comes to tomatoes, people usually think of savory dishes. The first thing that comes to my mind is pizza, or maybe a pasta sauce!

Which is probably why it sounded so weird that you could use tomatoes for a cake. I mean, seriously? Wouldn’t it end up tasting like salad? Or soup? Haha! Well, I’ve had a big, fat slice of this cake, made by my neighbor Sally – and I guarantee it did not taste like salad at all. I promise it’s definitely not as lean as salad, either!

Ingredients

1 package (18.25 ounce size) yellow cake mix with pudding

4 Eggland’s eggs

1/4 cup oil

2 cups finely chopped fresh tomatoes, unpeeled

1/8 teaspoon salt

1/2 teaspoon cinnamon

 

Instructions:

Combine all ingredients in bowl. Beat well.

Grease 9×13 inch pan. Pour the batter into the prepared pan. Bake 40-45 minutes at 350 degrees F. When cool, dust with confectioners sugar, or add a sugar glaze / cream cheese frosting.