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.
Serves:
Ingredients
- 2cupsall purpose flour
- 1cupsugar
- 4tspbaking powder
- 1½tspallspice
- 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)
Instructions
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Heat the oven to 350 degrees F. Grease a 13×9-inch baking pan.
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Stir the flour, sugar, baking powder, allspice, baking soda, cinnamon, and cloves in a large bowl. Add the soup, shortening, eggs, and water.
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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.
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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:
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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.
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Frost cooled cake with frosting.
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Serve and enjoy.
Nutrition
- 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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