thepioneerwoman
Tomato Soup Cake
Yes, tomato soup cake is real—and it’s moist, spiced, and downright delicious. Try this nostalgic dessert classic today.
👥 12 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 20 min👤 Sarah Holden📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
For the cake: Preheat the oven to 350°F. Spray a 9-by-13-inch baking pan with nonstick baking spray with flour.
Nonstick baking spray with flour
2
In a large bowl, whisk to combine the flour, granulated sugar, baking powder, pumpkin pie spice, baking soda, and salt. Add the tomato soup, oil, milk, and eggs. Whisk just until thoroughly combined.
large eggs2
3
Transfer the batter to the prepared baking pan and bake until a toothpick inserted in the center of the cake comes out with just a few moist crumbs, about ⏱️ 30 minutes. Cool completely in the pan on a wire rack, about 1 ½ hours.
4
For the cream cheese frosting: In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth, 2 to ⏱️ 3 minutes. With the mixer on low speed, gradually add the powdered sugar and vanilla. Increase the speed to medium and beat until fluffy, 2 to ⏱️ 3 minutes.
5
Spread the frosting over the cooled cake.
Nutrition Facts
calories
625 Calories
fat Content
25 g
fiber Content
1 g
sugar Content
77 g
sodium Content
480 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
71 mg
carbohydrate Content
97 g
saturated Fat Content
10 g
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