Tomato Soup Cake
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Belly Full · by Amy Flanigan★ 5.0 (6)

Tomato Soup Cake

NUTRITION · PER SERVING45M COOK
CAL 30%·PRO 11%
CARBS 81G55% OF CAL
3G FIBER15G OTHER63G TOTAL SUGAR
FAT 29G45% OF CAL
13G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vintage spice cake made with condensed tomato soup, pumpkin, raisins, and walnuts, topped with creamy brown sugar frosting. Moist and warming with unexpected depth.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2 cups all-purpose flour (, spooned and leveled)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice ((see note))
  • 1/2 cup unsalted butter (, softened to room temperature)
  • 1 cup granulated sugar
  • 2 large eggs (, room temperature)
  • 1/4 cup whole milk (, room temperature)
  • 10.75 ounce can condensed tomato soup ( (undiluted - do not add water))
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1 cup unsalted butter (, softened to room temperature)
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 3 1/2 cups powdered sugar
  • 3 to 5 tablespoons heavy whipping cream (, room temperature)
PREP
15M
SODIUM
242MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.