Tomato Soup Cake II Recipe -

Tomato Soup Cake II

Recipe by  

"This quick and easy spice cake recipe has a secret ingredient of canned, condensed tomato soup to make a unique cake."

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Ingredients Edit and Save

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

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
  2. Measure flour, baking soda, baking powder, soda, and spices into a large bowl. Add condensed soup and shortening. Beat at low to medium speed for 2 minutes, scraping sides and bottom of bowl constantly. Add eggs and water; beat 2 minutes more, scraping bowl frequently. Pour batter into prepared pan.
  3. Bake 35 to 40 minutes. Cool in pan for 10 minutes; remove and cool completely on rack. Frost with cream cheese frosting.
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Reviews More Reviews

Most Helpful Positive Review
Feb 05, 2006

Wonderful cake. I read other reviews about soda taste. Looked up other recipes from friends and ended up switching quantities of baking soda and baking powder. It turned out perfectly. Thank you

Most Helpful Critical Review
Sep 01, 2003

This seems to have too much baking soda in it. That is all you can taste when you eat the cake. The basic flavor seems pretty good but it is overwhelmed by a bitter baking soda taste that cannot be ignored. I had to throw the whole cake out!

Feb 16, 2004

This cake is delicious! It tastes just like gingerbread. I substituted applesauce for the shortening and topped the cake with whipped topping. You can't even tell there is a can of tomato soup in it!

Sep 10, 2003

This was one of the best spice cakes I have ever made! It had a great full, moist texture packed with plenty of spice. I would not change a thing! Even My picky kids loved it! It was very easy to make too. My son said it reminded him of a carrot cake without the carrots. I thought it tasted like gingerbread, but we all agreed it was fabulous!

Dec 14, 2008

It was delicious! Im deff going to make this recipe again. What really drew me into this recipe was the tomato soup. I paired this recipe with a cream cheese frosting i found. I used 3 teaspoons in stead of the 4.. and found it was perfect.

Aug 12, 2012

Very tasty if you like spice cake. I added some chopped walnuts because it just seemed to need it. I will make this again.

May 29, 2012

I had to adjust this recipe slightly to reflect what I had on hand. I used half AP flour and half organic wheat flour. Instead of shortening, I used vegetable oil and because I had some on hand, I also added a couple handfuls of organic raisins. I chose to make muffins out of this recipe. I got 12 big muffins out of one recipe. I baked them at 350* for almost 23 minutes. We have not tried them yet but they look very pretty and smell amazing. I'll update my review once we've had a chance to try them.

Feb 16, 2010

Very good spice cake!!! I had no ginger so I used nutmeg instead and it was wonderful. We are having family over for dinner tonight and my husband walked into the kitchen and said "now, what are you making" (since I've been cooking for 2 days)... and I replied "a spice cake (his favorite) for you for Valentines Day" ........he said "thanks Honey" chagrined ....Great recipe!! I made it in a heart shaped pan and made cream cheese frosting. 5 stars!


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  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 31.3 g
  • 10%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 409 mg
  • 16%

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

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