Comments on: Tomato Soup Cake with Cream Cheese Frosting

By: Tya

Tya — Mon, 03 Jan 2011 18:05:14 +0000

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!

By: omarstoys

omarstoys — Thu, 12 Aug 2010 15:48:10 +0000

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

By: clarency

clarency — Sun, 25 Jul 2010 21:59:58 +0000

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.

By: nerdygirl

nerdygirl — Sat, 17 Jul 2010 19:08:52 +0000

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.

By: Ree

Ree — Tue, 18 May 2010 18:18:53 +0000

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.

By: giggleloop

giggleloop — Mon, 17 May 2010 16:40:52 +0000

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.

By: time4pie

time4pie — Thu, 22 Apr 2010 18:59:12 +0000

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

By: mschrauwen

mschrauwen — Mon, 19 Apr 2010 17:57:56 +0000

i tried this and served them at church and nobody guessed the secret ingredient…it was fun making people smell and taste and think of the ingredient.

By: mocena

mocena — Sun, 18 Apr 2010 18:27:55 +0000

I just made this and it’s delicious! I added a little ginger and a cup of golden raisins, but other than that I stayed true to the recipe. Yum!

By: robynmc

robynmc — Sat, 17 Apr 2010 05:03:11 +0000

Made this cake for the camp where I work. It was a hit! I didn’t have tomato soup, so used tomato sauce. Worked great! Yum, yum.
One guy said, “No way!!!”, when told it was tomato soup cake. Another guy said, “My grandma used to make this”.