Tomato Soup Cake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 33
  • Amount Per Serving
  • Calories: 72.3
  • Total Fat: 1.8 g
  • Cholesterol: 7.3 mg
  • Sodium: 107.2 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.0 g

View full nutritional breakdown of Tomato Soup Cake calories by ingredient


Sounds wierd, tastes great! Similar to spice cake. Sounds wierd, tastes great! Similar to spice cake.
Number of Servings: 33


    1/4 C. shortening
    1C. brown sugar
    1.5 C. flour
    1 egg or egg substitute
    1/4 tsp. salt
    1/2 tsp. baking soda
    1 tsp. baking powder
    1 tsp. cinnamon
    1/2 tsp. nutmeg
    1/3 C. raisins
    1 10oz. can of condensed tomato soup


Cream shortening and sugar together. Blend in egg (or egg substitute for vegans). Mix all dry ingredients together well. Alternately stir in dry ingredients with tomato soup. Fold in raisins.

Pour into greased mini-muffin pan to make roughly 33 mini-muffins. Bake at 350 degrees for 12-15 min. until toothpick comes out clean.

(Or you can bake as a cake in a 9x9 pan or make regular muffins.)

Number of Servings: 33

Recipe submitted by SparkPeople user LDREYNOLDS.