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–+ servings
savory dessert with tomatoes

Tomato Soup Cake

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 Mixing bowl
  • 1 Electric mixer or whisk
  • 1 9x13 inch baking pan
  • 1 Oven
  • 1 Cooling rack

Ingredients
  

  • 1 can condensed tomato soup 10.75 oz
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 large eggs
  • 1/2 cup raisins optional
  • 1/2 cup chopped walnuts optional

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Grease a 9x13 inch baking pan.
  • In a mixing bowl, cream butter and sugar together until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Mix in the condensed tomato soup until well incorporated.
  • In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and cloves.
  • Gradually add dry ingredients to the wet mixture, stirring until just combined.
  • Fold in raisins and walnuts, if using.
  • Pour batter into the prepared baking pan and spread evenly.
  • Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack.

Notes

For enhanced flavor, consider adding a cream cheese frosting or a dusting of powdered sugar on top once the cake has cooled. If you prefer a spicier cake, you can increase the amount of cinnamon and nutmeg. Also, ensure all ingredients are at room temperature for the best consistency and rise.
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