6 Tomato Soup Cake Recipes

[UKGuy]

Tomato Soup Spice Cake

 

1 pkg. ( 18.25 ounce ) spice cake mix

1-( 10 3/4 ounce ) can condensed tomato soup

3 large eggs

1/3 cup vegetable oil

1/4 cup water

1/2 cup raisins

1/2 cup chopped pecans

 

Cinnamon Buttercream Frosting

 

Preheat oven to 350 degrees.

Grease 2 ( 9-inch ) round cake pans.

Place cake mix, undiluted soup, eggs, oil and water in a large mixing bowl.

With electric mixer; beat on low speed for 1 minute.

Stop mixer, scrape sides of bowl.

Beat on medium speed for 2 to 3 minutes.

Fold in raisins and pecans.

Bake in oven for 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.

 

 

Cinnamon Buttercream Frosting:

 

1/2 cup butter ( at room temperature )

3 3/4 cups powdered sugar, sifted

3-4 tablespoons milk

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

 

In a large bowl, add butter.

Beat on low 30 seconds.

Add sugar, ( about 1 cup at a time ) beating on low between each addition.

Add 3 tablespoons milk, vanilla and cinnamon.

Beat on medium speed for 1 minute.

Add 1 more tablespoon of milk, if frosting is too thick.

Yield: 4 cups

 

Note: If you want a plain Buttercream Frosting,

omit cinnamon, and replace it with another teaspoon of vanilla extract.

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Tomato Soup Cake

 

2 1/4 cups cake flour or 2 cups of all purpose flour

1 1/3 cups sugar

4 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1-( 10 3/4 ounce ) can condensed tomato soup

1/2 cup shortening

2 eggs

1/4 cup of water

 

Preheat oven to 350ºF.

Generously grease and flour two round 8 or 9 inch layer pans,

or a 13 x 9 x 2-inch oblong pan.

Measure dry ingredients into large bowl.

Add soup and shortening.

Beat at low to medium speed for 2 minutes or 300 strokes with a spoon,

scraping sides and bottom of bowl constantly.

Add eggs and water. Beat 2 minutes more, scraping bowl frequently.

Pour into pans. Bake for 35 to 40 minutes.

Let stand in pans 10 minutes; remove and cool on rack.

Frost with a Cream Cheese Frosting, or a white frosting.

 

Cream Cheese Frosting:

Blend 2 pkgs. ( 3 ounces each ) cream cheese frosting,

( softened ) with 1 tablespoon milk.

Gradually add 1 pound sifted confectioners' sugar; blend well.

Mix in 1/2 teaspoon vanilla extract, if desired.

 

Variations:

For a 9-inch tube pan, prepare as above: bake one hour.

 

 

Nut or Raisin:

After mixing, fold in 1 cup chopped nuts or 1 cup raisins.

Bake 35 to 40 minutes.

 

Date and Nut:

After mixing, fold in 1 cup chopped walnuts and 1 cup chopped dates.

( Use 1 to 2 tablespoons flour to sprinkle over dates while chopping them. )

Bake in 9-inch layers or 13x9x2-inch pan for 40 to 45 minutes.

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Quick Tomato Spice Cake

 

1-( 18.25 ounce ) pkg. spice cake mix

1-( 10 3/4 ounce ) can condensed tomato soup

1/2 cup water

2 eggs

1 cup chopped walnuts ( optional )

 

Mix above ingredients; following directions on package.

If desired, fold in 1 cup chopped walnuts.

Bake as directed.

Frost with a Cream Cheese Frosting, or a white frosting.

 

 

For Easy Fruit Cake:

Prepare Quick Tomato Spice Cake, but after mixing,

fold in 1 cup chopped candied fruit, and 1 cup chopped walnuts.

Bake as directed on package adding about 5 minutes more.

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Tomato Soup Cake

 

2 cups flour

3 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 cup sugar

1/2 cup shortening

2 eggs

1 can (10 3/4 ounces) condensed tomato soup

1 cup raisins

 

Preheat oven to 350.

Grease and flour 2 ( 8-inch ) round cake pans.

In a mixing bowl, sift together flour, baking powder,

baking soda and spices; set aside.

In a large mixing bowl, cream together sugar and shortening.

Beat in eggs; mixing well.

Add dry ingredients alternately with tomato soup.

Stir in raisins.

 

Pour into prepared pans, and bake 30-35 minutes.

Let stand in pans 10 minutes, then turn out onto rack to cool.

Frost with cream cheese frosting.

 

Cream Cheese Frosting:

Blend 8 ounces cream cheese, ( softened ) with 1 tablespoon milk.

Gradually add 1 pound sifted confectioners' sugar.

Beat until smooth. Add more milk if frosting is too thick.

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Tomato Soup Cake

 

1 1/2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tsp. ground mace

1/4 cup butter

1 cup brown sugar

1 egg

1-( 10 3/4 ounce ) can condensed tomato soup

1/2 cup raisins

1/2 cup red cherries, chopped

1/2 cup green cherries, chopped

1/2 cup chopped nuts

 

 

In a mixing bowl, add flour, baking soda, baking powder, salt, cinnamon, nutmeg and mace.

In another mixing bowl, cream butter and brown sugar.

Add dry ingreadients to creamed butter & sugar; mix well.

Add egg, tomato soup, ( mix well ) then add all fruit and nuts.

Bake in a well greased round 9-inch tube pan,

in a 350 degree oven for 1 hour, or till cooked and golden brown.

Serves 12.

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Tomato Soup Spice Cake

( A microwave recipe )

 

1 tablespoon sugar

1 pkg. ( 18.25 ounces ) spice cake mix

1-( 10 3/4 ounce ) can condensed tomato soup

2 eggs

2 tablespoons water

 

Topping for cake:

1 cup sour cream

1/4 cup packed brown sugar

1 teaspoon vanilla extract

 

Generously grease 14-cup microwave-safe Bundt pan.

Sprinkle pan with sugar.

 

In large bowl, combine cake mix, soup, eggs and water.

With mixer, beat 2 minutes or until well mixed;

constantly scraping side and bottom of bowl.

 

Pour into prepared bundt pan.

Microwave ( uncovered ) at 50% power for 9 minutes;

rotating pan once during cooking.

 

Increase power to HIGH.

Microwave ( uncovered ) 5 minutes, or until toothpick

inserted into cake comes out clean.

Let stand directly on countertop 15 minutes.

Invert onto serving plate; cool completely.

 

In small bowl, stir together sour cream,

brown sugar and vanilla, until sugar dissolves.

Spoon evenly over cooled cake. Makes 12 servings.