Tomato Soup Spice Cake Recipe

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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.

—Sarah Jo

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Most Helpful Critical Review

Jun 08, 2012

Maybe I did something wrong, or maybe because I was the one who made them, but I swear I can taste the tomato soup... I didn't really like these, but the kids ate them.

—princesa97

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23 Ratings

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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 :)

—Lucy

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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!

—Sam Nemati

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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.

—joanne

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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.

—mycenia

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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.

—Franny

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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

—Claudette from Quebec, Canada

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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.

Nutritional Information

Tomato Soup Spice Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 483
Calories from Fat: 146

% Daily Value *
Total Fat 16.2g 25 %
Saturated Fat 6.6g 33 %
Cholesterol 56mg 19 %
Sodium 482mg 19 %
** Potassium 66mg 2 %
Total Carbohydrates 80.9g 26 %
Dietary Fiber 1g 4 %
Protein 5.1g 10 %
** Sugars 61.5g
** Vitamin A 6 %
** Vitamin C < 1 %
** Calcium 15 %
** Iron 16 %
** Thiamin 17 %
** Niacin 17 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.