Tomato Soup Cake

3
Terrie Hoelscher

By
@Blessed1

I made this cake just this evening for the first time in AGES!
I have had this recipe for well over 25 years, but it's been a long time since I made it. I'm posting this for a friend, who wanted to see my recipe, to compare it to the other recipes on this site and on the internet. There are a few variations in each one, but none that I found has much in the line of "liquid" ingredients. The batter I used for this one was a very nice batter with a nice texture to it, and simply gorgeous in color!

Rating:

★★★★★ 2 votes

Comments:
Serves:
12
Prep:
15 Min
Cook:
50 Min

Ingredients

  • TOMATO SOUP CAKE:

  • 1 can(s)
    condensed tomato soup
  • 1 tsp
    baking soda
  • 1/2 c
    butter, softened, or 1/2 cup canola oil
  • 1 c
    sugar
  • 1
    egg, slightly beaten
  • 1/4 c
    milk
  • 1/2 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • 2 c
    flour
  • 1/2 tsp
    salt
  • 2 tsp
    baking powder
  • 1/2 tsp
    cloves
  • 1 c
    raisins, golden or purple
  • 1 c
    nuts
  • CREAM CHEESE FROSTING:

  • 1 stick
    softened butter
  • 1 pkg
    8-oz. cream cheese, softened
  • 1/2 box
    confectioner's sugar (or more, if needed)
  • 1 tsp
    vanilla extract

How to Make Tomato Soup Cake

Step-by-Step

  1. Grease and flour a tube pan or a Bundt pan. Set aside.
  2. In a small bowl, gently whisk the baking soda into the condensed soup; let stand for a few minutes, until it is completely dissolved, while preparing other steps.
  3. In a large bowl, with a hand mixer, cream together the butter and sugar. Add the slightly beaten egg to the butter/sugar creamed mixture, and mix it in well.
    After the soup/baking soda has sat for a few minutes and the baking soda is dissolved, add it to the creamed butter/sugar mixture. Mix well.
  4. Slowly add milk to this mixture, mixing well.
  5. Sift together all dry ingredients and add to the creamed butter/sugar/soup mixture. Stir in the nuts and raisins. *See note below, about adding nuts to frosting instead of including in cake.
  6. Pour into the prepared pan. Bake at 350°, for 50 minutes, or until cake tests done.
  7. For frosting, cream together butter and cream cheese, add vanilla, then work in the confectioner's sugar, adding sugar until it is a desired spreading consistency. Cream together well, and spread on completely cooled cake.
    Alternate idea: chop nuts to a small pea size, and put nuts in the frosting, NOT in the cake ... this tends to make the cake more moist and tender, when the nuts aren't sopping up the moisture in the cake.
  8. Allow cake to "season" for a day , before serving.

Printable Recipe Card

About Tomato Soup Cake

Course/Dish: Cakes




Show 48 Comments & Reviews

The Only 20 Peach Recipes You'll Ever Need

The Only 20 Peach Recipes You'll Ever Need

Kitchen Crew @JustaPinch

These recipes definitely aren't the pits. Here are some of our favorite peach recipes on Just A Pinch - we promise they're delicious!

Strawberry Recipes You Need To Make This Summer

Strawberry Recipes You Need to Make This Summer

Kitchen Crew

There are many surprising health benefits of strawberries . They are loaded with Vitamin C which helps support a healthy immune system. Their anti-inflammatory and antioxidant benefits can help protect...

13 Sheet Cake Recipes You Want To Slice Into

13 Sheet Cake Recipes You Want to Slice Into

Kitchen Crew @JustaPinch

Easy, delicious and a family favorite - what’s not to love about sheet cake? Check out these 13 sheet cake recipes you need to make for dessert asap!