Tomato Soup Cake

Tomato Soup Cake Recipe

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Donna Roth


The talk of a tomato soup cake intrigued me, I love spice cake and trying more unusual ingredients makes it all the more appealing. I have not tried this recipe yet, and some of the comments on the website mentioned lowering the sodium in it, so I'm including some of their revisions.


★★★★★ 2 votes



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  • 1-10.75 oz can(s)
    condensed tomato soup
  • 1 tsp
    baking soda
  • 1 c
  • 1
  • 1/2 tsp
  • 1 1/2 c
    self-rising flour
  • 1 c

How to Make Tomato Soup Cake


  1. Combine the tomato soup and the soda in a bowl, and let it stand.
  2. Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish.
  3. Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.
  4. Comments from website: I followed the recipe with four changes: I omitted the salt, I used all-purpose flour and added 1 tsp baking powder, I omitted the raisins (we're out), and I added maybe 3/4 or 1 tsp of lemon extract. I used a silicone bundt pan sprayed with Pam, and, for whatever reason, it took 1 hour and 20 minutes to bake. It was awesome! I might add a little more baking powder next time but maybe not. It wasn't dense, it just didn't rise a whole lot.

    My husband HATES tomato soup, and he couldn't guess what was in the cake. Success! Oh, and I iced it with 'cream cheese' icing (8 oz soft neufchatel cheese, 2 TBS soft butter, maybe 1½ cups icing sugar, 1 tsp vanilla, 1 tsp lemon extract, maybe 1 or 2 TBS milk). Fabulous! Thanks for sharing, Debbie!
  5. Here's the link to the recipe and all of the comments:

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About Tomato Soup Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

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