This Tin Can Cake recipe is just about the cutest thing we’ve seen all day!
This idea has been knocking around for a long time. Back in the 1950s, when there were still metal shortages from WWII, lots of people saved a buck for expensive baking tins by baking simple recipes in their old tin cans!
Today, the old-fashioned tradition still holds up. Instead of digging out your cake pan, you can make an incredibly cute tin can cake with no muss and no fuss in leftover tins.
In the past, we’ve discussed how to use a recycled tin can as a tiny camp stove. Why not make it into your baking dish, too?
Our take uses ordinary boxed devil’s food cake. Once the cake is baked, you just slice them up and add frosting for a quaint tin can effect!
If you can’t wait to try out this treat, print out the recipe below!
- 1 box devil's food cake mix
1⁄2cup vegetable oil (unless other specified)
1⁄4cup water (unless otherwise specified)
- 3 large eggs (unless otherwise specified)
- 1 clean tin can
- Vanilla frosting, to taste
- Combine cake mix, oil, water, and eggs in a bowl, then mix together well until batter forms.
- Using any cleaned metal can, fill about halfway with batter. Repeat with multiple cans if desired.
- Put cans in oven and bake 20 minutes at 350 °F. When finished, allow cans to cool at least 20 minutes, or until no longer hot to the touch.
- Remove cake from can with a knife, then slice into roughly 1-inch slices.
- Stack slices back together again with frosting in between, then top with more frosting.
- Add cake crumbs to the top to garnish.
- Serve and enjoy!
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