Okay, I feel just terrible. Someone asked how to bake in a soup can and I read that you put 2/3 cup of batter in the soup can and bake for 25 minutes. So, that is what I mentioned. Well, I just tried that advice, and it is all wrong. My batter has baked over and is smelling up my house and after 30 minutes at 350 degrees it is still not done.
Good thing I planned to make two of these things just incase the first one didn't work. On my next one I am only putting 1/3 cup of batter and trying that. 1/2 cup may work, but I don't want to risk the dang thing baking over again.
I am so sorry about the terrible advice and I hope that this helps someone before they get their oven all dirty.
Okay, I pulled my bunt (?) cake out and my soup can out. It took 55 minutes for both the can and the bunt to bake. By the way, I am making a pumpkin spice cake I (from this site). I think the bake time may depend on the type of cake one is baking. Anyway, the soup can is okay, just a little crusty on top. I just cut that part off.
I just put in my second can with only 1/3 cup of batter at 350 degrees. I probably should cut the temp to only 325, but I want to get the bunt done at the same time.
I will update everyone with the results.
P.S. For the life of me, I just can't figure out how to spell bunt today. Arggh!
P.S. For the life of me, I just can't figure out how to spell bunt today. Arggh!
dont bang your head over it.... I wasnt sure either at one time it is bundt... 
Whew! Thanks for the correct spelling. I feel much better know.
I pulled my soup can out of the oven and with 1/3 cup of batter it baked up about 2/3rds the can. It didn't take as long to bake as the bundt cake did. I think 1/2 cup might work perfect in a soup can.
I just recommend watching the baking time. It may vary depending on the amount and type of batter used.
Now, to clean the oven. What a smell! 
Probably a silly question but what is it that you do with a cake from a soup or coffee can????
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