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Surprise Spice Cake

Canned tomato soup replaces some of the oil in this spice cake, decreasing the fat, boosting the color and (surprise!) enhancing the taste. —Hannah Thompson, Scotts Valley, California
  • Total Time
    Prep: 15 min. Bake: 30 min. + cooling
  • Makes
    12 servings


  • 1 package spice cake mix (regular size)
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 3 large eggs
  • 1/2 cup water
  • 1 can (16 ounces) cream cheese frosting


  • Preheat oven to 350°. In a large bowl, combine cake mix, soup, eggs and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased 13x9-in. baking dish.
  • Bake 30-33 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost with cream cheese frosting.
Nutrition Facts
1 piece: 392 calories, 16g fat (6g saturated fat), 64mg cholesterol, 586mg sodium, 59g carbohydrate (42g sugars, 1g fiber), 5g protein.

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  • 06mary
    Apr 5, 2020

    In 1930's there was no box cake mixes, not till 1948. I was looking for a 1930's recipe for cakes as I make from scratch. It does sound like it might be good though.

  • katlaydee3
    May 1, 2016

    Excellent cake! I really like this and it took just minutes to get in the oven.

  • langang
    Oct 31, 2011

    Very moist and tasty. One family member, who ordinarily does not like box cakes, had a second helping and did not know tomato soup was an ingredient.

  • gtltravis
    Apr 12, 2011

    I have made this and added nuts and raisins

  • Monkeez
    Apr 13, 2009

    I make a spice cake that uses tomato soup! It is a little differnt from this one but it sounds like it would be just as delicious. Don't let the sound of tomato soup in it turn you away. It adds a nice texture and flavor.