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–+ servings

Tomato Soup Cake

Secret ingredients are common in baked goods, but we're sure you've never thought of making a tomato soup cake. Try it, because it's going to be a favorite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 Tbsp pumpkin spice
  • 1 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 10.75 oz can Campbell's Condensed Tomato Soup
  • 1/4 cup water
  • 1/4 cup butter, softened
  • 1 egg
  • 1 cup raisins

For the Frosting

  • 8 oz cream cheese, softened
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 16 oz powdered sugar

Instructions
 

  • Preheat your oven to 350 degrees and spray two 9-inch cake pans with cooking spray. Set aside.
  • In a bowl combine the flour, sugar, pumpkin spice, baking soda, baking powder, and salt. Add the tomato soup, water, butter and egg and beat with an electric mixer until light and fluffy, about 4 minutes. Fold in the raisins.
  • Pour into the two prepared baking pans and cook until a toothpick inserted in the center comes out clean, about 25-30 minutes. Let cool completely

For the Frosting

  • In a medium bowl whip the cream cheese until creamy. Add in the milk, vanilla extract, and powdered sugar and beat until smooth and creamy. Frost the cake and serve.

Nutrition

Calories: 505kcalCarbohydrates: 99gProtein: 6gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 49mgSodium: 462mgPotassium: 283mgFiber: 2gSugar: 71gVitamin A: 500IUVitamin C: 5.8mgCalcium: 50mgIron: 2.2mg