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Tomato Soup Cake with Cream Cheese Frosting

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Don’t be scared—it’s more of a spice cake, and does not taste like tomato at all. This recipe is also great for any size of cake, but in my family, we usually have it in a bundt. Makes an awesome birthday cake, too!

Ingredients

  • FOR THE CAKE:
  • 4 Tablespoons Shortening/Crisco
  • 2 cups Granulated Sugar
  • 2 cans (10.75 Oz. Each) Condensed Tomato Soup
  • 2 teaspoons Baking Soda
  • 3 cups Flour
  • 2 teaspoons Cinnamon
  • 2 teaspoons Nutmeg
  • ½ teaspoons Ground Cloves
  • FOR THE FROSTING:
  • 8 ounces, weight Cream Cheese, Softened
  • 1 pound Powdered Sugar
  • 2 Tablespoons Milk, Or More To Reach Desired Consistency For Icing

Preparation

Cream together shortening and sugar. In a separate bowl, combine the tomato soup and baking soda. Once combined, mix into the creamed sugar mixture. Add all other cake ingredients in the order listed. Spread into a prepared bundt pan and bake at 350F for approximately 55 minutes, until done. Let cool.

For make the cream cheese frosting, cream together powdered sugar and cream cheese in a bowl. Add enough milk to make it spreadable, usually about 2 tablespoons. Pour over the cooled cake.

12 Comments

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omarstoys on 8.12.2010

I made this cake it had a great flavor but it was really dry. Did anybody else have this problem?

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clarency on 7.25.2010

I couldn’t believe my eyes when I stumbled over this recipe. It sounds impossible, but I’m going to try make it anyway, because it sounds really cool. Thank you for this cool recipe that I will try on my unsuspecting family.

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nerdygirl on 7.17.2010

I found this recipe when I was browsing the Pioneer Woman’s blog, and it has been my go-to recipe whenever I want something sweet that’s a little bit different. I have made it at least 8 times in the past few months. It’s very easy, very delicious, and it keeps really well.
My husband really likes the basic version with the cheese cream frosting. I find the basic version good, but a little bit too sweet, and I don’t care for frosting, so I also make a more “grown-up” version. I add chopped pecans or other nuts (anywhere from 1/4 cup to a cup), chopped candied ginger (anywhere from 1/4 cup to a cup), and a touch of molasses. I’ve also substituted part of the ground cloves with ground cardamom with good results.

I’ve made cupcakes using both the basic and the doctored up recipe, and they always get rave reviews- nobody can guess the secret ingredient, but they always disappear really fast.
1/2 of the recipe makes 12 small or 9 larger cupcakes.

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giggleloop on 5.17.2010

I made this for my parents not knowing they aren’t big fans of spice cake so I couldn’t get a true, unbiased opinion from them. I think if you like spice cake, you’ll love this recipe. The cake is very moist and the spices aren’t overwhelming.

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time4pie on 4.22.2010

I made this in the form of cupcakes too. 350 for 20 mins. Yummm! Perfect for the lady luncheon I hosted.

2 Reviews

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Tya on 1.3.2011

My family thought I was nuts making a cake with tomato soup. However, it turned out really well. The cloves are a bit over powering, but I think if you cut them back a bit it wouldn’t be so bad. The icing made ALOT, so I think next time I might cut that part of the recipe in half. Over all, yummy cake!

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Ree | The Pioneer Woman on 5.18.2010

This cake was really delicious. While you can still detect the tomato soup scent in the batter, once the cake is baked the tomato qualities are replaced by the spices…and it really does wind up as a richly colored spice cake. If you’re sensitive to the spices in the cake, you could easily pull back just a bit on quantities—particularly on the ground cloves—as the flavor really was powerful and strong! I loved everything about it, though, and thought the cream cheese icing was the perfect balance. Note that this cake does not contain eggs—perfect for egg-sensitive human-types.

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