Baby Food Cake II Recipe -
Baby Food Cake II Recipe
  • READY IN 45 mins

Baby Food Cake II

Recipe by  

"This cake is moist and flavorful. Frost with cream cheese frosting and garnish with chopped nuts."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a medium bowl, stir together the eggs, sugar, and oil. Combine the flour baking soda and salt, stir into the egg mixture. Finally, stir in the baby food. Pour the batter into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool and frost with your favorite cream cheese frosting.
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Reviews More Reviews

Most Helpful Positive Review
Apr 17, 2003

This cake recipe is very easy and moist, along with a great flavor. Frosting: 8oz. cream cheese, 1 lb.powdered sugar, 1 stick margarine, & 1/2 tsp. vanilla. It was used for a baby shower cake.

Most Helpful Critical Review
Aug 29, 2002

Something is wrong. The cake was a total flop. It never cooked in the middle. I double checked everything I did, I don't know what went wrong.


11 Ratings

Feb 19, 2006

This cake is INCREDIBLE! I made it for my son's first birthday recently, and had the same problem another poster listed- it wasn't at all cooked in the center (think bowl full of jello) when I pulled out the pans at the end of the cooking time. So I just left it in there for another ten minutes. The edges were taller and darker than the rest of the cake, but they weren't burnt- instead they tasted sweeter like the top of a good pound cake. I used two 8-inch round pans, so the cake looked a little sunken in the middle, but the taste more than made up for the appearance. I would suggest using a one-layer approach to have the best-looking, best-tasting cake ever. p.s. I just used store-bought cream cheese frosting, but not the nuts. Excellent cake mix!

Jul 07, 2009

It was good, As per a previous comment mine was still soft in the middle, I had to end up having it in the oven for 40min. But other than that it went over grreat, I also added some cinnamon to it, and that worked out even better.

Mar 19, 2008

my family thought this cake was really good. my 14 yearold thought he was too cool to eat the babyfood but then he was begging for more. I used peaches instead of apricots because my grocery didn't have any (buying babyfood sure isn't like it used to be) I am going to try plum next time. thanks for this one

Mar 25, 2012

Very disappointing. After 40 minutes the middle was like soup. I left it in the oven for 55 min & the middle fell. The taste was ok but I couldn't serve it because of the middle. Might try turning the oven down to 325 & baking for an hour if I try it again.

Jun 19, 2011

I made cupcakes and a small cake using this recipe so i didn't have the problem previous reviewers had about the gooey center. The only other change I made was I used pear baby food instead of apricot since it is what i had on hand. My 14 month old devoured the first cupcake I gave him so I am thinking it was a success. My husband also enjoyed it... even after I told him about the baby food in the recipe. I will most likely use this recipe again.

Dec 22, 2010

one suggestion...One thing we did different is cook it longer about 45 minutes, so the edges are a little crispy but the middle was moist and the whole cake was completely cooked. I also use a cream cheese icing to top it off. My mother got a similar recipe from a coworker of hers but we only used apricot baby food. My cousins and friends always want me to make this cake for reunions and cookouts. It is a big hit, they love it with coffee too.


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  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 212 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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