Tomato Soup Spice Cake

Campbell's Tomato Soup Spice Cake Recipe

Bet you can guess the secret ingredient in this extra moist and rich spice cake - it's perfect with your favorite cream cheese frosting for the sweetest of endings!

At a glance

Prep

20 min.

Total

1 hr. 20 min.

Serves

12

Bake: 40 min.

Cool: 20 min.

Made With

  • Campbell’s® Condensed Tomato Soup

    Campbell’s® Condensed Tomato Soup

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What You'll Need

2 cups all purpose flour
1 1/3 cups granulated sugar
4 teaspoons baking powder
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1/2 cup vegetable shortening
2 eggs
1/4 cup water
1 package (8 ounces) cream cheese, softened
2 tablespoons milk
1 teaspoon vanilla extract
1 package (16 ounces) confectioners' sugar

How to Make It

  • 1

    Heat the oven to 350°F.  Grease a 13x9-inch baking pan.

  • 2

    Stir the flour, granulated sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl.  Add the soup, shortening, eggs and water.  Beat with an electric mixer on low speed just until blended.   Increase the speed to high and beat for 4 minutes.  Pour the batter into the pan.

  • 3

    Bake for 40 minutes or until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan on a wire rack for 20 minutes.

  • 4

    Beat the cream cheese, milk and vanilla extract in a medium bowl with an electric mixer on medium speed until the mixture is creamy.  Slowly beat in the confectioners' sugar until the mixture is the desired consistency.  Frost the cake with the cream cheese mixture.

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  • Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 2 tablespoons milk and 1 teaspoon vanilla extract in a medium bowl with an electric mixer on medium speed until the mixture is creamy.  Slowly beat in 1 package (16 ounces) confectioners' sugar until the frosting is desired consistency.
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RID#24354

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