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Tomato Soup Cake

Delicious Tomato Soup Cake: A Surprising Nostalgic Treat

This Tomato Soup Cake blends unconventional ingredients into a moist, nostalgic dessert that surprises and delights.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 can (10.75 oz) Condensed Tomato Soup Acts as a moisture lock and adds subtle tang.
  • 2 cups All-purpose Flour Cake flour can be substituted for a lighter texture.
  • 2 cups Granulated Sugar Coconut sugar can be used as a less intense option.
  • 2 tsp Baking Powder Ensure it's fresh for optimal leavening.
  • 2 tsp Pumpkin Pie Spice Can substitute with cinnamon, nutmeg, and ginger if unavailable.
  • 1 tsp Baking Soda Reacting with tomato acidity for extra lift.
  • 1 tsp Kosher Salt Sea salt is a great alternative.
  • 1/2 cup Vegetable Oil Melted coconut oil provides a different flavor profile.
  • 1 cup Milk Non-dairy alternatives like almond or oat milk work well.
  • 2 large Eggs Can replace with flax eggs for a vegan version.
  • 1 stick Salted Butter Unsalted butter can be used; just add a pinch of salt.
For the Frosting
  • 8 oz Cream Cheese Neufchâtel can be a lower-fat alternative.
  • 5 cups Powdered Sugar Powdered erythritol can be used for a lower sugar option.
  • 1.5 tsp Vanilla Extract Almond extract can be a different taste alternative.

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions for Tomato Soup Cake
  1. Preheat your oven to 350°F (175°C). Generously spray a 9x13-inch baking pan with nonstick baking spray containing flour.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, baking soda, and kosher salt until well combined.
  3. Add the condensed tomato soup, vegetable oil, milk, large eggs, and softened salted butter to the dry mixture and stir gently until just combined.
  4. Pour the batter into the prepared baking pan and bake for 60 to 70 minutes, or until a toothpick inserted comes out clean.
  5. Once baked, allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
  6. While the cake cools, prepare the cream cheese frosting by beating together softened cream cheese, powdered sugar, and vanilla extract until smooth.
  7. Spread the cream cheese frosting over the cooled cake, slice into squares, and serve on a lovely platter.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 260mgPotassium: 160mgFiber: 1gSugar: 30gVitamin A: 200IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Store unfrosted cake in the fridge for up to 5 days and freeze for longer storage. Reheat individual slices as desired.

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