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Tomato Soup Spice Cake

Tomato Soup Spice Cake

4.32
(25)

Bet you can guess the secret ingredient in this extra moist and rich spice cake - it's perfect with your favorite cream cheese frosting for the sweetest of endings!

serves 12 people

Ingredients

cost per recipe: $6.58

The price is determined by the national average.

  • 2

    cups all-purpose flour

  • 1 1/3

    cups granulated sugar

  • 4

    teaspoons baking powder

  • 1 1/2

    teaspoons ground allspice

  • 1

    teaspoon baking soda

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon 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

    package (8 ounces) cream cheese, softened

  • 2

    tablespoons milk

  • 1

    teaspoon vanilla extract

  • 1

    package (16 ounces) confectioners' sugar

view nutrition info

How to Make It

Heat the oven to 350°F.  Grease a 13x9-inch baking pan. Stir the flour, granulated sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl.  Add the soup, shortening, eggs and water.  Beat with an electric mixer on low speed just until blended.   Increase the speed to high and beat for 4 minutes.  Pour the batter into the pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan on a wire rack for 20 minutes. Beat the cream cheese, milk and vanilla extract in a medium bowl with an electric mixer on medium speed until the mixture is creamy.  Slowly beat in the confectioners' sugar until the mixture is the desired consistency.  Frost the cake with the cream cheese mixture.
Step 1

Heat the oven to 350°F.  Grease a 13x9-inch baking pan.

Step 2

Stir the flour, granulated sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl.  Add the soup, shortening, eggs and water.  Beat with an electric mixer on low speed just until blended.   Increase the speed to high and beat for 4 minutes.  Pour the batter into the pan.

Step 3

Bake for 40 minutes or until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan on a wire rack for 20 minutes.

Step 4

Beat the cream cheese, milk and vanilla extract in a medium bowl with an electric mixer on medium speed until the mixture is creamy.  Slowly beat in the confectioners' sugar until the mixture is the desired consistency.  Frost the cake with the cream cheese mixture.

Recipe Tips

  • Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 2 tablespoons milk and 1 teaspoon vanilla extract in a medium bowl with an electric mixer on medium speed until the mixture is creamy.  Slowly beat in 1 package (16 ounces) confectioners' sugar until the frosting is desired consistency.

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Made With
Campbell's® Condensed Tomato Soup

Campbell's® Condensed Tomato Soup

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Ratings & Reviews

(25)
  • GrandmaR

    January 30, 2015

    question baking time

    The first time I made this, I baked for 40 min., but it was very dry. This time, I set the timer for 35 and took it out before it went off (when I smelled the cake) and it is nice and moist.

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  • Brock

    January 3, 2015

    Smells like Christmas!

    For this Christmas Season, my family and I made 12 batches of this cake over three nights. My daughter Samantha and I put on our Santa hats and delivered them in loaf pans to friends and family, while they were still warm. We are still hearing of how much my friends enjoyed this cake. My mother made a cake like this when I was a young girl and nothing smells more like Christmas than this cake does. Now I have to write down the names of all those friends I gave them to, as they have already let me know they are looking forward to receiving them next Christmas. It will be our pleasure to bake it for them again. By the way, we made 25 loaves of various sizes.

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  • sally w.

    August 23, 2014

    One of the recipes in my book that will never leave!

    Mom surprised us all with a surprise ingredient! I still surprise folks -- I tell the secret ingredient only after they have tasted it. As a sneaky cook -- I got my boys to eat all kind of vegetables in 'cake' form, and this was one way!

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  • rjduckworth

    April 28, 2014

    Brings back memories

    I had forgotten about this cake. When I got married in 1966 I got a Campbell's cookbook. We were very young and poor so that cookbook was well used. I would make this cake frequently because it was good and also inexpensive. I will be making this again soon.

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  • Ann C.

    November 26, 2013

    Best i have tasted

    I use to make this cake for Thanksgiving and Christmas dinners and would decorate either for Thanksgiving or Christmas. My whole family always looked forward to it. I am now 70 yrs old and I plan to make it for all times sake.

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