Best Easy Tomato Soup Spice Cake Recipes
TOMATO SOUP CAKE I
I know, I know - tomato soup is an odd ingredient for a cake. But try it! Sort of spicy and sooo yummy. People will NEVER guess what the main ingredient is.
Provided by Debbie Budd
Categories Desserts Cakes Spice Cake Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Combine the tomato soup and the soda in a bowl, and let it stand.
- 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.
- Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.
Nutrition Facts : Calories 168.9 calories, Carbohydrate 31.1 g, Cholesterol 21.8 mg, Fat 4.6 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 438.6 mg, Sugar 19.2 g
EASY TOMATO SPICE CAKE
No one will ever guess there is canned tomato soup in this moist and fluffy cake. Easy and quick to make with only 5 ingredients. Frost with your favorite cream cheese frosting, whipped cream, a simple glaze, or just dust with powdered sugar.
Provided by Yoly
Categories Desserts Cakes Cake Mix Cake Recipes Spice Cake
Time 45m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan and set aside.
- Whisk cake mix, tomato soup, milk, eggs. and cinnamon together in a bowl until well combined. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.3 g, Cholesterol 35.5 mg, Fat 4.4 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 1.6 g, Sodium 203 mg, Sugar 12.5 g
TOMATO SOUP SPICE CAKE
It sounds like a joke on paper, but this cake is the definition of "trust the process." A can of tomato soup somehow adds a ton of moisture and vanishes into the background while a trio of warm spices-cinnamon, nutmeg and cloves-take the lead. This recipe started from Depression Era necessity with the soup providing the richness and structure, usually coming from eggs. It hit peak popularity in the 1950s and beyond, becoming a staple of home cooking for generations. With a list of common pantry items, a lightning-fast assembly and the perfect balance of flavor, it'll quickly become your go-to cake.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-9-inch baking pan generously with nonstick spray.
- Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves through a fine-mesh strainer into a medium bowl. Whisk together.
- Combine the butter, sugar and vanilla in another medium bowl. Beat with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add the flour mixture and can of soup; fold in with a rubber spatula. Transfer to the prepared baking pan. Smooth the top with the spatula. Bake until a toothpick inserted into the center comes out clean, about 40 minutes.
- Let cool completely in the pan, about 1 hour, then frost the top with the frosting or cut into squares and serve each with a dollop of whipped cream.
TOMATO SOUP SPICE CAKE
This recipe is from an old cookbook from many years ago. It is a dense cake, and not very pretty, but we think it is moist and good.
Provided by GrandmaIsCooking
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees (Fahrenheit).
- Cream together butter and sugar.
- Sift dry ingredients together.Add about 1/3 of the flour mixture to the butter mixture, then 1/2 of the soup and stir until smooth after each addition.Repeat with 1/3 of the flour mixture, rest of the tomato soup, and remaining flour mixture.
- Fold in the nuts and raisins and pour into a greased Bundt or tube pan and bake for about 45 minutes.
- Frost with white icing if desired.
Nutrition Facts : Calories 210.9, Fat 7.4, SaturatedFat 1.9, Cholesterol 5.7, Sodium 273.2, Carbohydrate 35.3, Fiber 1.8, Sugar 19.7, Protein 2.9
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