Prep 10 mins
Cook 30 mins
My friend Laura gave me this recipe Personally, I like it with the pumpkin, but she likes it with the Tomato Soup Here is what she says about it! "I have a theory that the tomato soup/pumpkin in this cake could be substituted with any mashed vegetable product and it would still taste amazing. Try something new and let me know how it works outs! I also can’t take credit for this recipe, the recipe for the frosting and pumpkin spice cake was given to me by my friend Clarissa and I just substituted the pumpkin for the tomato soup, after having tried a similar tasting “tomato soup cake” at Gator’s Neo Soul Café in San Mateo (a great restaurant worth trying!"
- 2 1⁄4 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon allspice
- 1 3⁄4 cups sugar
- 4 eggs
- 15 ounces pumpkin pie filling or 1 (10 ounce) can campbell's tomato soup
- 1 cup vegetable oil
CREAM CHEESE FROSTING
- 1 (16 ounce) box confectioners' sugar
- 1 tablespoon vanilla extract
- 8 ounces whipped cream cheese
- 1⁄8 cup butter (optional)
- Combine all dry ingredients in large bowl (except for the sugar) and mix well.
- -Combine sugar, eggs, vegetable oil and soup/pumpkin in separate bowl and mix well
- -Combine the two bowls (dry ingredients and wet ingredients), mix well
- -pour into greased pan (either two round or one large Bundt sized pan).
- -bake at 350 degrees for about 30 minutes, or until a toothpick inserted in the center comes out clean
- -combine whipped cream cheese with vanilla and optional melted butter
- -slowly pour in confectioner’s sugar (don’t pour it all in at once!).
- -continue to add sugar to taste.
- -refrigerate until you are ready to frost the cake.
I halved this recipe, added about half a cup of cocoa, and baked it in a loaf tin. It was lovely and moist. I sprinkled a little sugar over the top which gave it a nice crunch instead of icing it. I will definatly be making it again :)