Tomato Soup Cake


Tomato Soup Cake

Tomato Soup Cake
25 Min

Cake made with canned tomato soup?! You've got it! It's the surprise ingredient in this unbelievably moist and luscious Tomato Soup Cake!

What You'll Need

  • 2 cups all-purpose flour
  • 1 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 (10-3/4-ounce) can condensed tomato soup
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/4 cup water
  • 1 (16-ounce) container cream cheese frosting

What to Do

  1. Preheat oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray, and lightly flour.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, allspice, and cinnamon; mix well. Add soup, oil, eggs, and water, and beat until well combined then pour into prepared cake pans..
  3. Bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Allow to cool in pans then remove to a platter and frost with cream cheese frosting.

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I think I might try this with the spiced box mix and use the last five ingredients though. If I do I will let you know what happens. I bake the cakes for our old ladies birthday luncheons and will get opinions there!!!

BNHOFSCHILD remark about the sugar. It wouls be a lot if you ate the WHOLE cake in one sitting!!!

Can this be baked in a 9x13 pan does the baking time change then?

Hi there! Yes, this cam be made in a 9- x 13-inch pan. Bake about 30 to 35 minutes or until toothpick comes out clean.

I've been making this for years, but always baked it in a bundt pan and never frosted it. Don't be put off by the odd color of the batter from the soup, the cake is absolutely delicious.

So this tomato soup cake is from a few decades ago. That may explain the use of tomato soup. During that era, people had to be creative for a lot of reasons. Sounds like it had great reviews and I just may have to give this ole' recipe a try.

I am probably one of the few people that do not like tomato soup or whole tomatoes. I can not explain why, just one of those things. However, my family loves them. This would not be one of those recipes I would bake on a regular basis, but for the sake of trying it just to see what tomato soup tastes like in a cake, I think I will give it a go.

I remember this cake from my childhood , but it had a touch of cloves in it and raisins were put in between the layers the raisins were plumped up first just pour about 1/2 cup of boiling water over 2/3 cup of raisins let sit a few minutes then drain and cool .. This is such a good cake!

As a child of the 50's and 60's I grew up learning to make this cake, what wonderful memories it brings back. I can't wait to make it with my 12 year old granddaughter.

sounds like a lot of sugar

This is the 2nd recipe in a row I've looked at where someone is complaining about the amount of sugar. If you don't want to use that much sugar DON'T USE THAT MUCH!! Mr. Food has an Everyday Diabetic site that has the kind of recipes you would like. Yeah, right.

The one complaining about the sugar,,,it Would be a lot if she ate the WHOLE cake in one sitting. I would have been more concerned about the flour and frosting!!!! LOL

I would also add shredded carrots and make it a "carrotomato" cake. Cant wait to try this one.

my mother-in-law gave me this recipe more than 40 years ago and it is so much better than any boxed spice cake

I remember when I was a kid my mother used to make a fruitcake using tomato soup. It was delicious! I can't wait to try this recipe. Does anybody have a recipe for a friutcake using tomato soup?

http// == soup-cake-fruitcake-1962


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