Yellow Tomato Spice Cake

Pat Duran


In the olden days I used to make this cake and so did my mom(she's 92 years old)with regular red tomato soup. Now there is a "new soup in town", and I love it. I think you are going to love it too!
It has lots of flavor and a dessert delight.

pinch tips: How to Measure Ingredients



about 10


10 Min


35 Min




2 c
all purpose flour
1 1/3 c
granulated sugar
4 tsp
baking powder (yes)
1 tsp
baking soda
1 1/2 tsp
ground allspice
1 tsp
ground cinnamon
10 3/4 oz
can sun ripened yellow tomato soup
1/2 c
butter, softened
3 large
1/4 c

Directions Step-By-Step

Preheat oven to 350^. Grease and flour or use a spray with flour 2- 8-inch cake pans(I like to use parchment paper on the bottom first ,then spray.Or you can use a 9x13-inch baking pan, instead.
This is the easy part.Place all the ingredients in a blender and blend on low speed for about 1 minute. Blend on high for about 4 minutes, until well mixed.
If you want, you can use your mixer, but be sure to beat the heck out of it. LOL.
Pour the batter evenly into the cake pans or pan(or into lined muffin cups). and bake for 35 to 40 minutes, or until wooden toothpick test clean. Allow to cool 3 minutes before inverting the 8-inch pans. Let either cakes and pan cool completely before frosting with your favorite frosting or use the one below. Store cake in the refrigerator.
Buttery Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
1 pound pkg. powdered sugar
1 1/2 teaspoons vanilla extract
1 cup chopped pecans, optional
1/2 cup flaked coconut, optional
Beat cream cheese and butter until light and fluffy. Add powdered sugar; beat well. Add vanilla and add pecans and coconut if using. mix all well. Spread in between layers, sides and top of cake.(Just top of the 9x13 cake.)

About this Recipe

Course/Dish: Cakes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American