Best 12 Tomato Soup Cake Recipes

TOMATO SOUP CAKE I

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.

OLD FASHIONED TOMATO SOUP CAKE

Steps:

• Pre heat oven to 350 degrees.
• cream butter and sugar together until light and fluffy.
• sift together flour and all spices with baking soda in separate bowl.
• Add tomato soup to creamed butter mixture - rinse can with small amount of water. Gradually add in dry ingredients. Stir in raisins. I remember her baking these in greased loaf pans. She doesn't list a specific time for doneness but notes that top should be well done and toothpick should come out clean.

MY GRANDMA'S TOMATO SOUP CAKE

Steps:

• 1. Blend shortening and sugar. Combine tomato soup, water and baking soda.
• 2. Add to first mixture the dry ingredients. Stir in raisins and nuts.
• 3. Pour cake batter into a greased 9"x13" cake pan. Bake at 350-degrees for 45 minutes.
• 4. Sprinkle with powdered sugar before serving.

CLASSIC TOMATO SOUP CAKE

Steps:

• Preheat oven @ 350 degrees.
• Cream Butter and Sugar.
• Mix in remaining ingredients.
• Pour in lightly greased 9" square cake pan.
• Cook for 30 to 35 minutes until done.
• (When toothpick inserted in center of cake comes out dry.).
• Let cool completly and ice cake with Recipe #418738 .

TOMATO SOUP CAKE

Steps:

• Cream together sugar,shortening.
• Add eggs, soup,and milk.
• Sift together flour,baking powder, soda, cloves,cinnamon, salt.
• Mix batters together.
• Fold in raisins.
• Pour into a greased floured 13x9 baking dish.
• Bake at 375 degrees for 40 minutes.

TOMATO SOUP SPICE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease 2 9" round cake pans.
• Place mix, undiluted soup, eggs, oil and water in large mixing bowl.
• Beat on low 1 minute.
• Stop mixer, scrape sides of bowl.
• Beat on medium 2 to 3 minutes.
• Fold in raisins and pecans.
• Bake 28 to 31 minutes.
• Remove to cooling rack for 10 minutes.
• Invert cake 2 times until right side up.
• Then cool 30 minutes more.
• Frost with Cinnamon Buttercream Frosting.
• Store in refrigerator, covered, until ready to serve.

MIMI'S TOMATO SOUP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts.
• Pour batter into a 10 inch Bundt or tube pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.

TOMATO SOUP CAKE

Steps:

• 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.

TOMATO SOUP CAKE III

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 x 13 inch pan.
• In a large bowl, cream sugar and shortening. Add beaten eggs, and mix well. Stir in salt, cinnamon, nutmeg, and cloves. Mix in flour and baking powder, and then raisins and nuts. Mix tomato soup and baking soda together; beat into first mixture.
• Bake for 30 to 35 minutes. Cool.
• Beat cream cheese and confectioners sugar together until smooth. Frost the cake.

TOMATO SOUP CAKE

Steps:

• 1. Preheat oven to 350 F. Grease and flour a 9 x 9 x 2" pan. CREAM shortening and sugar. BLEND spices and flour. ADD baking soda to the soup in its can and combine before adding the soup to the creamed mixture. BLEND. ADD dry ingredients and blend well. FOLD in the raisins. Spoon batter into the prepared pan. Bake until cake tester comes out clean. Cool and frost.
• 2. Mom's Tomato Soup Cake Customize tomato soup by using it in a dessert! It makes a moist and yummy spice cake. Very nice with a maple or cream cheese frosting. The one my mother used to make she made in a 9" x 9" pan, here's the version we grew up with. Enjoy, Janet

TOMATO SOUP CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt,tube pan or 2, 8 inch cake pans.
• 2. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside. In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts. Pour batter into pan. Bake 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.
• 3. In a large bowl, cream together the shortening and sugar until light and fluffy.
• 4. In a separate bowl, combine tomato soup, water and baking soda.
• 5. Slowly add soup mixture to the flour mixture. Stir in the raisins(OPTIONAL) and nuts until well blended.
• 6. Pour batter into pan. Bake 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan.
• 7. When cool, place cake on serving dish. Frost with Cream Cheese Frosting as follows: Cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

TOMATO SOUP CAKE

Steps:

• 1. Preheat oven to 350 degrees. Prepare cake pan 13 x 9 x 2 or a bundt pan: grease pan with butter and then sprinkle with a dusting of flour, making sure to get rid of any excess flour. Set aside until needed.
• 2. In a bowl cream the sugar and butter, until smooth and creamy.
• 3. Next add all the dry (sifted) ingredients together, and add to the butter and sugar mixture, mixing well.
• 4. Next you will add the baking soda to the tomato soup, and blend, then add it to the batter, making sure to mix well.
• 5. Add the nuts and raisins and bake in a 350 oven for 45 minutes or until done.
• 6. While the cake is cooling, start on the delicious frosting.
• 7. Boiled Frosting Place all ingredients in a small pot, whisking constantly, bring to a boil, and allow to boil for one minute.
• 8. Then remove from heat and continue whisking while the frosting cools and becomes thick. (5 to 10 minutes.)
• 9. Pour over cake, working quickly, smooth the frosting over the entire surface of the cake until it drips down the sides.