Recipe by Geri Knoll
"This is a moist spice cake with a surprise ingredient!"
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sifted all-purpose flour
1 (10.75 ounce) can
condensed tomato soup
1 (8 ounce) package
This cake is very good. I had no problems with it being dry, and the texture was excellent even with the changes I made: 2 Tbs. ground flax seed mixed with 6 Tbs. hot water for the eggs, applesauce for the shortening, 1/2 cup brown sugar for 1/2 cup of the white, and 1 cup whole wheat flour for 1 cup all-purpose. These made it a little healthier, and I did not add nuts (as per my family's liking). It did not need the frosting either. The only thing I would watch out for is that the longer it sits, the spicier it gets. My 15-year-old brother loved this cake (even when he found out there was tomato soup in it), and my father ate a whole big piece (a first for my "Internet Recipes")!
My cake turned out very dry.
The taste is phenominal. I wouldn't have thought of ever using tomato soup in a cake, but the recipe sounded so bizarre I had to give it a whirl and I'm glad I did. The only thing I did different was to cut the recipe in half as a 9 x 13 pan wouldn't fit in my RV oven. I am giving this a 4 star review because the texture is crumbly. Thanks for a great tasting recipe!
I left out the raisins and walnuts, baked at 350 degrees for about 23 minutes and it came out really moist and delicious!
Excellent!! My father used to make this cake when I was a kid and it is the same! I love it.
this is the best spice cake ever! Everyone in my family loves it! Great recipe!
My cake turned out very, very dry. This is my father's favorite cake so I made it for his birthday. What a disappointment!
Very moist cake and everyone loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Soup Cake III
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 119
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