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Tomato Soup Cake

User Rating 4 Star Rating (4 Reviews)


Tomato Soup Cake

Add some nutrition to your dessert choices by making this recipe.

Photo © 2008 Carroll Pellegrinelli, licensed to About.com, Inc.
I promise, if you didn't know Tomato Soup was in this cake you'd never know. It just tastes like a moist spice cake. Of course, the cream cheese icing makes it taste even better.

Want to use a cake mix instead? Try this recipe for Easy Tomato Soup Cake.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour


  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1-1/3 cups sugar
  • 1 teaspoon cinnamon*
  • 1/2 teaspoon ground cloves*
  • 1-1/2 teaspoon ground allspice*
  • ---
  • 1 10 ounce can tomato soup
  • 1/2 cup melted butter or vegetable oil
  • 2 eggs
  • 1/2 cup milk or water
  • ---
  • Cream Cheese Icing


Preheat oven to 350 degrees F. (325 degrees F. for a dark or glass pan). Grease 13 x 9 baking pan. Mix first set ingredients in a large bowl with a wire whisk. Add second set of ingredients. Completely combine. Pour into pan. Bake for 40 minutes or until done. Cool pan on wire rack. Frost cake with Cream Cheese Frosting only after it's completely cool.

*Feel free to substitute nutmeg for one of the spices you don't happen to have. You may also totally substitute the spices with 3 teaspoons Pumpkin Pie or Mixed Spice.

Cream Cheese Frosting Recipe

User Reviews

Reviews for this section have been closed.

 2 out of 5
Suggestions for baking in a bundt pan, Member Contrarian_Librarian

When made in a 10-inch (25.5 cm) bundt pan, which is how my Mum baked a similar cake when I was a boy in 1970s, the texture of this recipe is a problem (not to mention its high fat content). To both lighten the texture--which is too dense and greasy--and reduce fat, substitute the 1/2 cup (125 mL) of oil called for in the recipe with 1/4 cup (63 mL) vegetable oil and 1/4 cup (63 mL) unsweetened applesauce. Also, beat the batter on medium speed in an electric mixer for 2 min., scraping the sides of the bowl as necessary, before pouring it into your greased and floured pan. For a dark (i.e., non-stick) pan, bake for 55 min. at 325F (163C), or until a cake tester inserted near the middle comes out clean.

7 out of 8 people found this helpful.

See all 4 reviews

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