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Adjust Servings:
1 Cup White Sugar
1/2 Cup Butter
1 Egg
1 1/2 Cup All Purpose Flour
1 Tsp Baking Soda
1 Tsp Baking Powder
1/2 Tsp Ground Cinnamon
1/2 Tsp Ground Nutmeg
1/2 Tsp Ground Cloves
1/4 Tsp Salt
1 Can Condensed Tomato Soup
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

Tomato Soup Cake

With raisins

Posted By Chef Rodney on January 7th, 2018 under Cakes

I love to cook; that’s my passion.

— Emeril Lagasse
  • 45 min
  • Serves 8
  • Easy
  • (1 votes, avg. 5 out of 5)


When I was young, my mom used to make this cake for us. But she used to tell my younger brother and I that it was a “spice cake” because there was no way we would eat anything with tomato in it. The funny thing is this cake does indeed taste like a spice cake. Personally I like my tomato soup cake with raisins but I have some family members that do not like raisins so sometimes I leave them out. You can also substitute raisins for dates. Either way, this cake is delicious!!

You can eat this cake without frosting or frost with a nice buttercream or cream cheese frosting.


How to Make this Recipe


Grease a 9 inch baking dish.


Cream butter. Add sugar and egg.


Add tomato soup and mix with a hand mixer.


Add the rest of the ingredients and mix well.


Bake for 35 to 40 minutes or until toothpick comes out clean.


Reviews for this Recipe

Average Rating:
Total Reviews: 1

This cake is very delicious. It is very much like a spice cake and very moist. The only addition I added were raisins. My family loved raisins so the second time I made it I added some, but it is not necessary to do so. The cake is delicious as it is. It is a very moist cake and will last at least a week, or it can be frozen. Mine never lasted that long for me to freeze. It is a super recipe and easy to make.

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