Tomato Soup Spice Cake Recipe

Tomato Soup Spice Cake Recipe

How To Make Tomato Soup Spice Cake

Turn creamy condensed tomato soup into a soft and moist dessert in this spice cake recipe. It’s made with earthy spices, topped with cream cheese frosting.

Preparation: 40 minutes
Cooking: 40 minutes
Total: 1 hour 20 minutes



  • 2cupsall purpose flour
  • 1cupsugar
  • 4tspbaking powder
  • tspallspice
  • 1tspbaking soda
  • 1tspground cinnamon
  • ½tspcloves
  • 1canCampbell’s® Condensed Tomato Soup
  • ½cupvegetable shortening
  • 2eggs
  • ¼cupwater

For Cream Cheese Frosting:

  • 8ozcream cheese,(1 package) softened
  • 2tbspmilk
  • 1tspvanilla extract
  • 16ozconfectioners’ sugar,(1 package)


  1. Heat the oven to 350 degrees F. Grease a 13×9-inch baking pan.

  2. Stir the flour, sugar, baking powder, allspice, baking soda, cinnamon, and cloves in a large bowl. Add the soup, shortening, eggs, and water.

  3. 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.

  4. 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.

Cream Cheese Frosting:

  1. Beat 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 confectioners’ sugar until the frosting is desired consistency.

  2. Frost cooled cake with frosting.

  3. Serve and enjoy.


  • Calories: 459.88kcal
  • Fat: 16.12g
  • Saturated Fat: 6.09g
  • Trans Fat: 1.13g
  • Monounsaturated Fat: 5.45g
  • Polyunsaturated Fat: 2.91g
  • Carbohydrates: 75.76g
  • Fiber: 1.03g
  • Sugar: 56.49g
  • Protein: 4.64g
  • Cholesterol: 47.70mg
  • Sodium: 400.86mg
  • Calcium: 149.70mg
  • Potassium: 205.24mg
  • Iron: 1.56mg
  • Vitamin A: 81.89µg
  • Vitamin C: 1.28mg
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