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Tomato Soup Spice Cake

"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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1 h 30 m servings 483 cals
Original recipe yields 12 servings


  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 80.9g
  • 26%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 482 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 25
  1. 27 Ratings

Most helpful positive review

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 hal...

Most helpful critical review

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 crumb...

Most helpful
Most positive
Least positive

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 hal...

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 ea...

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 Gree...

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 a...

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.......

I was highly skeptical. Basically, you throw every thing into a bowl and mix. It really shouldn't turn out well. But it did, and it's amazing. This is a delicate and fragile delicious cake. ...

I had my reservations about this one, but it turned out great. Super moist even 4 days later. I used a cream cheese frosting I had left over from a previous project. Even my husband liked it ...