I had a couple canned campbell soup items delivered from amazon at 130pm to our door way.  It was not brought inside till 730pm. And while it was in the shade the entire 6 hours, it is also about 110f degrees here all afternoon right now.   Would this time in the heat have spoiled the contents or made it unsafe to use? The cans felt warm when brought inside though not too hot by that time at least. 
Conventionally canned food is processed in the factory at (or above) 250 °F / 121 °C to kill Botulism spores, so a brief exposure to 110 °F is immaterial, even if it would not be an ideal temperature for long-term storage. Even high-acid foods that may not be pressure-canned even at factory scale are at least processed at 212 °F / 100 °C 