Tomato Soup Cake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
This recipe is more than likely originally a recipe from the Campbell's soup Company. It is probably in a cookbook somewhere. According to my Mom, the cake is sort of reminiscent of a spice cake, but with tomato soup added to the mix.
  • 2 cups of all purpose flour or 2¼ cups cake flour
  • 1⅓ cups sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 can (10¾ oz) condensed tomato soup
  • ½ cup Crisco shortening (The white stuff)
  • 2 eggs
  • ¼ cup water
  1. Preheat oven to 350 degrees
  2. Grease and flour the baking pans that you will be using.
  3. Measure all dry ingredients into a bowl and stir to combine.
  4. Add soup and shortening and mix with electric mixer set to low or medium for 2 minutes (300 strokes when using a spoon or a whisk.)
  5. Make sure you scrape the sides and bottom of the bowl to get it all mixed up.
  6. Add the eggs and water and beat for 2 more minutes. (Another 300 strokes).
  7. Remember to scrape the sides of the bowl again.
  8. Pour into 2, 8 inch, round cake pans or 1, 9x13", pan. (Make sure that pan(s) have been greased and floured.)
  9. Bake for 35 to 40 minutes or until a toothpick inserted in the middle comes out clean.
  10. Allow the cake to rest in the pan for 10 minutes before removing from the pan and placing on a rack to cool.
  11. This cake is supposed to be frosted with a cream cheese frosting, but according to my mom, my aunt said it was good with just a plain white buttercream frosting.
Recipe by Patty Cake's Pantry at