Recipe by Campbell's Kitchen
"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!"
Watch video tips and tricks
1 1/3 cups
1 1/2 teaspoons
1 (10.75 ounce) can
Campbell's® Condensed Tomato Soup
Cream Cheese Frosting:
1 (8 ounce) package
cream cheese, softened
1 (16 ounce) package
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.
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.
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 :)
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!
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.
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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Soup Spice Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 146
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This one-pot Mexican classic is easy and packed with flavor.
Update the classic holiday dish with bacon, red peppers, or almonds.
Puff pastry makes a tasty "shell" to hold creamy pumpkin mousse. Yum!