Tomato Soup Spice Cake Recipe - Allrecipes.com
Tomato Soup Spice Cake Recipe
  • READY IN hrs

Tomato Soup Spice Cake

Recipe by  

"Bet you can guess the secret ingredient in this extra moist and rich spice cake - perfect with your favorite cream cheese frosting for the sweetest of endings!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F. Grease 13x9 inch baking pan.
  2. Mix flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in bowl. Add soup, shortening, eggs and water. Beat until mixed, using mixer at low speed. Beat 4 minutes, using high speed. Pour into prepared pan.
  3. Bake 40 minutes or until done. Cool in pan on wire rack. Frost with Cream Cheese Frosting.
  4. Cream Cheese Frosting: Combine the cream cheese, milk and vanilla in a medium bowl. Using a mixer at medium speed, beat until creamy. Slowly add the confectioners' sugar, mixing until smooth and of spreading consistency. (Add a little more milk if needed.) Makes 3 cups.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 14, 2011

I made this into healthy muffins instead of cake. I used whole wheat white flour, cut the sugar down to a half cup, I used Healthy Request tomato soup, half homemade apple butter in place of half the oil, and I added 1/2 cup of organic raisins that I soaked in hot chai to "plump" them before adding them to the batter. I did not use the cream cheese frosting but that would be excellent on these. I got twelve biggish muffins out of this recipe and they turned out beautiful, moist and very tasty. 350* for 20 minutes was just right. This was an excellent recipe to use on hand pantry ingredients to make a healthy breakfast/snack for my husband and kids.

 
Most Helpful Critical Review
Oct 29, 2012

This was my fault, I thought I had a can of soup in the pantry but didn't. I used a can of tomato sauce and used tomato paste.. the consistancy was right. I went to make cupcakes, but they crumbled, SO I ended up making cake balls, using the cream cheese icing.

 
Mar 10, 2011

Very very good! Substituted the shortening for equal amount of applesauce, added 1 tsp of nutmeg and 1 cup chopped walnuts. Made it twice this week. A hit here :)

 
Apr 21, 2009

WOW!!!! This is totally the secret ingredient that will quench the curiousity of any cook who wants to make the ultimate soft, tender, and moist spice cake! My whole family loves it (they are eating it as I speak), and no one could tell I used tomato soup!! The frosting is the cherry on top that completes this great desert! A six star spice cake!

 
Feb 19, 2009

This recipe is fantastic - lots of flavour and freezes well too. Don't be put off by the soup, believe me you don't taste it but it makes the cake incredibly moist.

 
Nov 20, 2011

I made this cake into cupcakes and it was superb. I (of course) made some changes. I omitted the water and subbed a half cup roasted applesauce for the shortening and 2 rounded tbs of plain Greek Yogurt for the milk. I also added raisins and will likely add walnuts next time. For the frosting, I used 8oz of cream cheese, 1/2 tsp of vanilla extract, and 3/4 cup of powdered sugar. I can't imagine how sweet 2 cups would be!! If you're unsure about this recipe, try it. You'll be pleasantly surprised.

 
Oct 26, 2010

My Mom used to make this cake and I did not have her recipe. I looked this up and it is so much like it, although I think moister! It got all eat in 2 days. Love the cream cheese icing, I also added some raisins which Mom used to put in hers. Thanks so much.

 
Dec 09, 2010

This is another cake that is part of my childhood memories. When I made this cake the kids all went yuk...but once they tasted there were no leftovers :( I put the cream cheese icing on it....mmmmmm

 

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Nutrition

  • Calories
  • 483 kcal
  • 24%
  • Carbohydrates
  • 80.9 g
  • 26%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 482 mg
  • 19%

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

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