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The Original Campbells Tomato Soup Cake

During the great depression cooks cooked with what was readily available. There a many variations of this recipe on the internet. It's a "pantry" recipe meaning that all ingredients are normally found in a cooks pantry. Try serving the cake BEFORE letting family and friends know it has tomato soup in it. Once they try the spicy cake the idea of the tomato soup will be accepted more. ;)

This version comes from my cookbook "A Campbell Cookbook, Cooking with Soup".

1/2 cup shortening.
1 1/3 cup sugar.
1 can tomato soup, undiluted.
1 tsp baking soda.
2 cups flour.
4 tsp baking powder.
1 tsp cinnamon.
1/2 tsp cloves.
1 1/2 tsp allspice.
2 eggs.
1/4 cup water.

Preheat oven to 350 F. Generously grease and flour 13x9 pan.
Measure all dry ingredients into mixing bowl. Add soup and shortening. Beat at low to medium for 2 minutes. Add eggs and water. Beat two more minutes. Pour into pan and bake 35 to 40 minutes. Let stand in pan for 10 minutes, remove and cool on rack. Frost with cream cheese frosting.

Cream Cheese Frosting
Blend 2 3 oz packages softened cream cheese with 1 tablespoon milk. Gradually add 1 16oz box sifted confectioners sugar; blend well. Mix in 1/2 teaspoon vanilla. extract.

NOTE: I like to add 1 cup chopped walnuts to this spicy cake. YUMMMY!

For more frugal recipes see what's happening over at the Grocery Cart Challenge.


  1. I love this cake! Go grab some skin vitalizers while your CVS still has them!

  2. Are you serious? Tomato soup cake? This is utterly fascinating. I have never heard of such a thing, but am super excited to give it a try.

    Thank you!


  3. Thanks for this. My father, who is going to be 79 next month, loved his mother's baking and he always talks about his mother's tomato soup cake. I will have to bake this recipe for him!