Easy Tomato Soup Spice Cake

Easy Tomato Soup Spice Cake

14

"Adding tomato soup could makes a spice cake mix surprisingly moist and delicious."
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Ingredients

35 m servings 214 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 447 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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

Reviews

14
  1. 17 Ratings

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Most helpful positive review

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.

Most helpful critical review

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

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.

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 Cre...

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!

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.

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 ...

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

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 o...

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...

This was very moist and yummy. I gave it four stars because I think the tomato soup made it salty, which wasn't awful, but I didn't care for it. I used a store brand, so I wonder if that contrib...