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–+ servings
Tomato Soup Cake on a wire rack with a slice cut out next to a fork
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Tomato Soup Cake

Tomato Soup Cake recipe made with condensed tomato soup, sugar, self rising flour, spices, and topped with cream cheese frosting.
Course Dessert
Cuisine American
Keyword tomato soup cake recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings
Calories 381kcal
Author Kelly Miller

Ingredients

  • 10.75 oz can condensed tomato soup
  • 1 tsp baking soda
  • 1/3 cup butter softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 1/2 cups self rising flour
  • 1 cup raisins
  • 16 oz container cream cheese frosting

Instructions

  • In a small bowl, stir together condensed tomato soup and baking soda; set aside.
  • In a large mixing bowl, beat together butter, sugar, egg, cinnamon, and cloves.
  • Add in tomato soup mixture and beat well.
  • Add in self rising flour and beat well.
  • Stir in raisins.
  • Spread batter into a well greased Bundt pan.
  • Bake at 325 for 45 minutes or until a cake tester comes out clean.
  • Turn out onto a wire rack and cool cake completely.
  • Remove lid and foil seal from frosting container.
  • Microwave for 10 - 20 seconds until frosting is able to be poured.
  • Drizzle frosting evenly over cake.
  • Serve immediately.

Video

Nutrition

Calories: 381kcal | Carbohydrates: 67g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 327mg | Potassium: 276mg | Fiber: 1g | Sugar: 42g | Vitamin A: 275IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 0.7mg