Canned tomato soup has long been a must-have in every kitchen, especially now that we got used to overstocking our pantries in light of recent events. Well, if you happen to have too many cans of tomato soup and have grown tired of the same lunch, here’s an alternative — turning Campbell’s tomato soup into a flavorful spice cake!
An Odd Combination But a Successful Recipe
Although it may sound counterintuitive to add something sour like tomato soup to a traditionally sweet dish like cake, the result is exquisite. In fact, this recipe has a long history. Campbell’s first published it in The New York Times in 1949, and the spice cake later became the first recipe that the brand placed on its canned tomato soup in 1960.
How to Make Campbell’s Tomato Soup Spice Cake
It’s easier than you think. All you need is a can of Campbell’s tomato soup, a box of spice cake mix, a couple of eggs, and some water, and that’s it. Combine the ingredients and bake at 350° Fahrenheit for 25 minutes in two separate round pans. If you can’t find a spice cake mix, just use a regular yellow cake mix and add a tablespoon of cinnamon, ¼ tablespoon of allspice, and ½ tablespoon of ground nutmeg.
While the cake is in the oven, prepare the frosting. You’ll need canned or homemade frosting (it’s basically caster sugar and cream cheese blended nicely), so keep in mind what other ingredients you’ll need. After the cake has cooled, it’s time to apply the frosting. If you used two round pans, you have to put frosting between the cake pieces as well as on top. Feel free to decorate with walnuts or cinnamon sticks, or both.
All that’s left now is to enjoy your moist and flavorful Campbell’s tomato soup spice cake with your tea or coffee!