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READY IN 35 mins

Easy Tomato Soup Spice Cake

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Read Reviews (14)

"Adding tomato soup could makes a spice cake mix surprisingly moist and delicious." — Campbell's Kitchen

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Original recipe makes 12 servings Change Servings

1 (18.25 ounce) package spice cake mix
1 (10.75 ounce) can Campbell's® Condensed Tomato Soup

1/2 cup water
2 eggs

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Directions

Preheat oven to 350 degrees F. Grease and lightly flour two 8-inch or 9-inch round cake pans.
Mix cake mix, soup, water and eggs according to package directions. Pour into prepared pans.
Bake 25 minutes or until done.
Cool on wire racks 10 minutes. Remove from pans and cool completely.
Fill and frost with your favorite cream cheese frosting.

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PREP 10 mins
COOK 25 mins
READY IN 35 mins

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Reviews More Reviews

Most Helpful Positive Review

Mar 06, 2009

Great way to replace the oil and still have a moist cake. There is no sign of tomato soup in the taste! My husband loved it.

—Necastro1122

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Most Helpful Critical Review

Jun 01, 2010

These have a definate tomato soup "twang" to them. If you're looking for a substitute for oil...stick with applesauce. : )

—sarajo614

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17 Ratings

Jan 25, 2010

I've never made tomato Soup cake before - it is the most delicious, moist, light tasty cake that my 82 yr. old mother thinks should win awards. She was going on and on about it. Great with Cream Cheese Frosting II.

—AUNTTISH

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Oct 04, 2010

My Mom made this cake for many years..Very good cake and moist...She added walnuts and called it her soup to nut cake....enjoy!

—flowers

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May 13, 2010

Very moist and delicious. Made them for Mother's Day and iced with Betty Crocker whipped cream cheese frosting (I was pressed for time!); they were a HUGE hit. Fed the leftovers to my coworkers and not one could tell there was tomato soup in it. Printing it out to keep. :)

—mrs cow

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Mar 04, 2010

This is a great recipe who would of thought you could replace oil for tomato soup great tasting and very moist wish I would of seen this sooner. I might try this with choc cake mix.

—just chillin

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Jul 30, 2010

Made this cake for the first time today to take to a family meal to serve as dessert. When it was baking it filled the house with an amazing aroma that was wafting from the oven. The cake came out perfect. It was moist and delicious. I used a whipped cream cheese frosting. I have a busy life and don't always have time to make things from "scratch" so this fit the bill perfectly!

—Jason F.

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Jan 26, 2010

My grandson, who claims he hates tomatoes, just LOVES, this cake. This is my first time baking it. I made cream cheese frosting from scratch to go with it. I like that you don't have to add oil or butter to this, and it comes out very moist. This recipe is a KEEPER.

—Linda

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Nutrition

Calories
214 kcal
11%

Carbohydrates
35.7 g
12%

Cholesterol
35 mg
12%

Fat
6.2 g
9%

Fiber
1.2 g
5%

Protein
4.1 g
8%

Sodium
447 mg
18%

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

Nutritional Information

Easy Tomato Soup Spice Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 214
Calories from Fat: 55

% Daily Value *
Total Fat 6.2g 9 %
Saturated Fat 2.3g 11 %
Cholesterol 35mg 12 %
Sodium 447mg 18 %
** Potassium 64mg 2 %
Total Carbohydrates 35.7g 12 %
Dietary Fiber 1.2g 5 %
Protein 4.1g 8 %
Sugars 21.7g
** Vitamin A < 1 %
** Vitamin C 0 %
** Calcium 3 %
** Iron 9 %
** Thiamin < 1 %
** Niacin 2 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 2 %

* 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.