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Spiced Tomato Soup Cancakes

Spiced Tomato Soup Cancakes

3.67 6

These whimsical mini spice cakes are not only baked in soup cans, but they also use tomato soup in the batter to make the cakes especially moist and flavorful.  What a tasty idea for gift giving!

serves 7 cakes

Ingredients

cost per recipe: $3.13

The price is determined by the national average.

  • 2

    cups all-purpose flour

  • 1 1/3

    cups sugar

  • 2

    teaspoons baking powder

  • 1 1/2

    teaspoons ground allspice

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon ground ground cloves

  • 1

    can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

  • 1/2

    cup vegetable shortening

  • 2

    egg

  • 1/4

    cup water

  • 1

    cup confectioners' sugar

  • 2

    tablespoons orange juice

  • 1

    teaspoon orange zest

view nutrition info

How to Make It

Step 1

Heat the oven to 350°F. Spray 7 empty Campbell's® (10 3/4 ounce) soup cans with vegetable cooking spray.

Step 2

Stir the flour, sugar, baking powder, allspice, cinnamon, baking soda and cloves in a medium bowl. Add the soup, shortening, eggs and water. Beat until mixed, using an electric mixer at low speed. Spoon into the prepared cans and place them on a baking sheet.

Step 3

Bake for 30 minutes or until a toothpick inserted in the center of a cake comes out clean. Cool in the cans on wire racks. Remove the cakes from the cans.

Step 4

Mix the confectioners' sugar, orange juice and orange zest in a small bowl until smooth. Drizzle the tops and sides of the cakes with the icing. Top with additional orange zest, chopped nuts or red candied cherries cut in "leaves", if desired.

Recipe Tips

  • Tip: For Gift-giving: Leave the cakes in the cans. Cover the cans with wrapping paper. Add pieces of ribbons, gold medallions, holiday stickers, etc. Wrap in plastic wrap and tie with a ribbon.

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Made With
Campbell's® Condensed Tomato Soup

Campbell's® Condensed Tomato Soup

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Ratings & Reviews

(6)
  • TashaH35

    December 27, 2013

    Learning curve

    After reading the reviews I figured it would be a try and see recipe. I first removed the labels before preparing and cooking the cakes. I filled the cans halfway (also guessing since there was no specification in the recipe). Some of the cakes were fuller than others but I had no overflow. I added chopped walnuts to the batter. I just taped the labels bake on when the cakes had cooled. Clean and cute. The cake was very moist and delicious. Even my kids devoured them:)

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  • cookingismylife

    December 9, 2013

    Problematic instructions

    OK, for starters I agree with the other reviewer who cited that the recipe fails to tell you how much batter to put in the cans. Second, done EXACTLY as instructed there is only enough batter for 5 and a half cans not 7 and that is taking a wild guess and only filling each can halfway. Third, the cans overflow anyway and make a mess and with the shortening in the batter, ruin the labels. Looks nothing like the picture (and ironically I am a professional chef). However, the batter is delicious and done in muffin pans turns out great. The cans? Cute idea but I am sorry, pass.

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  • claylady

    December 3, 2013

    sounds great but.......

    I was wondering how much batter to add to the soup cans?I will use self rising flour without the salt or baking soda but don't know how much to add to the cans?

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  • BOomom

    December 2, 2013

    It has presents a challenge

    Recipe is good, however the new pull tab cans make removing the cakes a nightmare.

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  • basketpam

    January 24, 2013

    A new use for tomato soup

    I haven't made this recipe in the soup cans yet which I'm very anxious to try and be able to use these to send via mail to both friends and especially some college kids I send baked goods to as much as I can. But, I've made this recipe before as cupcakes. When I've made this cake I've known it just as Tomato Soup Cake. The cake is good, it's certainly edible and has been around for a very long time. I have a feeling it probably came about during the war when they made use of every possible ingredient possible because of short supplies. It's very similar to a spice cake but has a bit of a different flavor to it. I plan on adding either a cream cheese or a cinamon frosting to these. More than anything I'm excited about this baking technique because I've been looking for a reliable and easy way to ship some cakes and baked goods. Give it a try, you have nothing to lose.

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