Tomato Soup Spice Cake

READY IN: 40mins
Recipe by Jamia Motsinger

Got this out of The Cake Mix Doctor cookbook. Absolutely wonderful! Sounds funny to put tomato soup in a cake, but you won't be disappointed. I fixed it for church and got a few requests for the recipe.

Top Review by herbsnflowers

I made cupcakes with this recipe and frosted them with cream cheese frosting, did not use nuts because of allergies. I baked them for 18 minutes. Perfect!

Ingredients Nutrition

  • 1 package spice cake mix
  • 1 can condensed tomato soup
  • 3 large eggs
  • 13 cup vegetable oil
  • 12 cup raisins
  • 14 cup water
  • 12 cup chopped pecans
  • cinnamon buttercream frosting


  1. Preheat oven to 350 degrees.
  2. Grease 2 9" round cake pans.
  3. Place mix, undiluted soup, eggs, oil and water in large mixing bowl.
  4. Beat on low 1 minute.
  5. Stop mixer, scrape sides of bowl.
  6. Beat on medium 2 to 3 minutes.
  7. Fold in raisins and pecans.
  8. Bake 28 to 31 minutes.
  9. Remove to cooling rack for 10 minutes.
  10. Invert cake 2 times until right side up.
  11. Then cool 30 minutes more.
  12. Frost with Cinnamon Buttercream Frosting.
  13. Store in refrigerator, covered, until ready to serve.

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