If you're looking for something a little different, give this old-fashioned tomato soup cake a try. The tomato soup enhances the flavor of the spices in the cake mix and adds moisture.
Cake
1 package (18.25 ounce size) spice cake mix
1 can (10.75 ounce size) condensed tomato soup
1 1/2 tablespoon water
3 eggs
1/3 cup vegetable oil
1/2 cup chopped walnuts
1/2 cup chopped raisins
Frosting
3 tablespoons milk
3 tablespoons butter or margarine
1/2 cup firmly packed brown sugar
1 1/2 cup confectioners' sugar
14 walnut halves
Preheat the oven to 350 degrees F. Grease and flour a 9x13-inch baking dish.
Place the spice cake mix in a large mixing bowl. Add the tomato soup and water and mix well.
Add the eggs and oil to the cake mix and beat on low speed with an electric mixer for 1 minute. Increase the speed to medium and beat for 2 minutes.
Stir the walnuts and raisins in by hand.
Transfer the tomato soup cake batter to the greased baking dish. Place the cake in the oven and bake at 350 degrees F for 35-40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Remove the cake from the oven and let cool completely on a wire rack.
Meanwhile, prepare the frosting by combining the milk, butter, and brown sugar in a saucepan over medium heat. Stir constantly until the sugar has dissolved and the mixture comes to a boil. Remove the pan from the heat and let the mixture cool to room temperature.
Transfer the cooled milk mixture to a mixing bowl and add the confectioners's sugar. Beat on medium speed with an electric mixer until smooth and creamy. Adjust the consistency with additional confectioners' sugar or milk as needed.
Spread the brown sugar frosting evenly over the cooled tomato soup cake. Garnish with the walnut halves.
Store the tomato soup cake in an airtight container.
Experiment with different nuts or dried fruits in place of the walnuts and raisins.
Add a pinch of cinnamon or nutmeg to the frosting for extra flavor.
Serve the cake slightly warmed with a scoop of vanilla ice cream.
If you don't have a 9x13-inch baking dish, you can use two round cake pans instead. Adjust the baking time accordingly.
The tomato soup adds moisture and boosts the flavor of the spices in the cake mix (you don't really taste the tomato flavor).
We haven't tested using tomato soup with a different flavor cake mix. It would have to be a strongly spiced cake flavor to not end up tasting like tomato soup.
You can omit the nuts and raisins (or use all raisins or all nuts, or replace them with different add-ins).
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer shelf life.
You can freeze the unfrosted cake for up to 2-3 months. Thaw it overnight in the refrigerator before frosting and serving.
You can use cream cheese frosting (our second favorite topping on this cake), vanilla buttercream, or a simple glaze as alternatives.
For a thicker frosting, add more confectioners' sugar. For a thinner consistency, add a little more milk until you reach the desired texture.
Electric Mixer: For blending the ingredients together, much easier than doing it by hand.
Measuring Cups and Spoons: For measuring ingredients such as water, vegetable oil, and brown sugar.
Mixing Bowls: At least two large mixing bowls are required - one for the cake batter and another for the frosting.
9x13-inch Baking Dish: This specific size is needed for baking the cake. It should be greased and floured.
Whisk or Spoon: A whisk can be used for stirring the frosting mixture, while a spoon is better for mixing the cake batter (when adding the raisins and walnuts).
Spatula: For spreading the frosting over the cooled cake evenly. It can also help in scraping down the sides of the mixing bowls.
Toothpick: For testing the doneness of the cake. A toothpick inserted in the middle of the cake should come out clean when the cake is fully baked.
Saucepan: For heating the milk, butter, and brown sugar to create the frosting.
Wire Rack: For cooling the baked cake completely before frosting.
Spiced Cream Cheese Frosting: Swap the brown sugar frosting for a spiced cream cheese frosting that would enhance the cake's warmth and add a tangy balance to the sweetness while maintaining the spice theme.
Caramel Sauce: Drizzle a rich honey caramel sauce over the top of the cake for an indulgent touch. The sweetness of the caramel will complement the creamy texture of the cake.
Fresh Fruit Compote: Serve the cake with a side of warm or chilled fruit compote, like spiced apples or poached pears. This adds brightness and balances the dense cake with a refreshing contrast.
Whipped Cream: A dollop of lightly sweetened whipped cream on top adds a fluffy texture and lightens the dish.
Coffee or Espresso: Pair a slice of this cake with a cup of rich coffee or espresso. The coffee's bitter notes will cut through the sweetness of the cake.
Ice Cream: Serve with vanilla or cinnamon ice cream. The creaminess and temperature contrast will magically enhance the cake.
Ginger Tea: A cup of ginger tea can complement the spices in the cake beautifully.
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reviews & comments
July 24, 2014
Classic recipe! I omitted the walnuts from the cake batter though and just toasted them and sprinkled on top of the frosting instead.
September 1, 2012
I found a box of Spice Cake mix in the pantry, so went on a search for an interesting way to use it. When I saw this, I thought "Well, THAT is interesting...and gross!" I mean, tomato soup in cake??!!But, I was feeling adventurous, so I gave it a go. I followed the recipe exactly- and it is amazing! Incredibly moist and tasty. No one could believe there was tomato soup in there, and I wish I had told them there was before they tried it, because they would have said "Ewwww" and I would have the whole cake to myself!!! The frosting is awesome too...I may make some more to use on some of my homemade donuts. The only thing I would change about this, is I would double the amount of walnuts and raisins. I didn't think there was quite enough. Thanks for a great recipe- I will be making it again :)