Tomato Soup Cake Recipe

Name: Tomato Soup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 sticks margarine, softened; 3/4 c. packed brown sugar; 2 large eggs or egg substitute; 1 (10 1/4 oz.) can condensed tomato soup; 2 c. unsifted flour; 2 tsp. baking powder; 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. cloves; 1/2 tsp. baking soda; 1/3 c. milk; 1/2 c. raisins; 1/2 c. chopped pecans

Servings: persons

1 1/2 sticks margarine, softened
3/4 c. packed brown sugar
2 large eggs or egg substitute
1 (10 1/4 oz.) can condensed tomato soup
2 c. unsifted flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. baking soda
1/3 c. milk
1/2 c. raisins
1/2 c. chopped pecans

1
Heat oven to 350u00b0.
2
Grease and flour two 8 or 9-inch layer cake pans.
3
In medium bowl, beat margarine and brown sugar until fluffy.
4
Add eggs; mix well.
5
Add soup.
6
Add dry ingredients and milk, beginning and ending with flour.
7
Mix well.
8
Add raisins and nuts.
9
Divide batter into pans.
10
Bake layers 25 to 30 minutes or until toothpick comes out clean.
11
Cool layers in pans 10 minutes. Remove to racks and cool completely.

909

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 sticks margarine, softened, 3/4 c. packed brown sugar, 2 large eggs or egg substitute, 1 (10 1/4 oz.) can condensed tomato soup, and more.

Yes, Tomato Soup Cake falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato Soup Cake

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