Recipe by Debbie Budd
"I know, I know - tomato soup is an odd ingredient for a cake. But try it! Sort of spicy and sooo yummy. People will NEVER guess what the main ingredient is."
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1 (10.75 ounce) can
condensed tomato soup
1 1/2 cups
I followed the recipe with four changes: I omitted the salt, I used all-purpose flour and added 1 tsp baking powder, I omitted the raisins (we're out), and I added maybe 3/4 or 1 tsp of lemon extract. I used a silicone bundt pan sprayed with Pam, and, for whatever reason, it took 1 hour and 20 minutes to bake. It was awesome! I might add a little more baking powder next time but maybe not. It wasn't dense, it just didn't rise a whole lot. My husband HATES tomato soup, and he couldn't guess what was in the cake. Success! Oh, and I iced it with 'cream cheese' icing (8 oz soft neufchatel cheese, 2 TBS soft butter, maybe 1½ cups icing sugar, 1 tsp vanilla, 1 tsp lemon extract, maybe 1 or 2 TBS milk). Fabulous! Thanks for sharing, Debbie!
This cake was moist and had a nice flavour. But it was way too salty! My suggestion - omit the salt in the recipe or use low-sodium tomato soup.
Great cake! I took the advise of others and did not use any additional salt. Unsalted butter would have been better though and I will use it next time.
My grandmother used to make this cake many years ago and to hold with tradition, I used 2 19fl oz soup cans. (wash, remove the label and grease well). Fill to just over 1/2 to allow for rising. When cool, use a can opener to open the bottom of the can and press the cake through. Makes it easy to slice.
I also made my own self-rising flour by adding 1.5 tsp baking powder and 1/2 tsp salt for every cup of all purpose flour.
I found this to be quite salty. I should have realized this since the baking soda, self-rising flour, soup and butter all have salt in them. I'll be making this recipe again without the 1/2t salt and probably use low sodium soup and unsalted butter. I think the cinnamon should be increased to 1.5 or 2t for those who love the extra spicey version. The overall flavor was very good. I baked this in a tube pan for 30 minutes. It turned out light and moist. I frosted it with a chocolate cream cheese icing. This is a definite keeper. Thanks for sharing Debbie.
This is the MOST wonderful cake I've ever had. I personally think it tastes more like a spice loaf, not so much a cake. After making it, the consistancy of it resembled that of a bannana nut bread, only it tasted like a spice cake. I can't describe it, it was so great. We ate it with just powered sugar as the topping, and it tasted just wonderful!
Thanks for submitting this awesome recipe! This is the same recipe I grew up on and lost mine. After I made yours I found mine and the recipe is exact except that our family recipe adds 1 teas. baking powder also. It rises the cake a bit more and doesnt resemble a loaf but the same great taste. Added walnuts also with cream cheese frosting. Thanks for satisfying my sweet tooth :)
We found it a little salty, and either use extra sweet frosting, or add a little sugar to the recipe. It was by far the easiest of the four recipes I found, with the fewest ingredients.
This was really good. After reading about other's salt concerns, I used unsalted butter, cut the salt down to 1/4 tsp., used all-purpose flour and added 1 1/4 tsp. baking powder. That made it just about perfect! I also added 1/2 cup walnuts instead of the raisins (personal preference) and cooked it for 55 minutes at 325 in an 8 in. glass pan.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Soup Cake I
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 41
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