The Spiced Life

Musings & Recipes From My Kitchen

  • Home
  • About Me
  • FAQ
  • Dishes By Region
  • Archive and Index
  • Creative Cookie Exchange
  • Contact
  • Privacy Policy
You are here: Home / bundt cakes / Glazed Tomato Soup Bundt Cake

Glazed Tomato Soup Bundt Cake

March 31, 2011 By Laura 9 Comments

Sharing is caring!

  • Facebook
  • Yummly
  • Twitter
  • Email
Jump to Recipe  ↓ Print Recipe  ❒

Canned soup gets a bad rap.  Some if it fair–sodium, lack of freshness–but some of it is unfair as well.  It is cheap, filling, it frequently covers more than one food group, and it can be a handy ingredient in a certain type of cooking.  I would never advocate making everything with canned soup, but as a convenience ingredient in occasional dishes, usually casseroles, it cannot be beat.  Its use as a convenience ingredient also originated in a time when “better” ingredients (real cream, sour cream, butter) might have been too rare or expensive, for example during World War II.  So while I certainly do not search out recipes with canned soup, I do not refuse them on that basis alone.  

An example of canned soup being used creatively and unexpectedly is in this cake.  I saw someone make a canned tomato soup cake on tv a while back (I no longer remember where), but it took me so long to find condensed canned tomato soup that by the time I did I had lost the recipe.  Happily canned soup lasts forever–one of its many conveniences–so when I got Warren Brown’s United Cakes of America and saw that there was a recipe for canned tomato soup cake, I immediately hauled out my cans of soup.

I am so glad I did.  As I stated before, cooking and baking from scratch will always be my preference, but this was extremely tasty.  I made it for guests on a casual playdate Saturday night, and everyone loved it.  To the extent that the other mom wrote the recipe down, deciding not to wait for this post!  It was moist, similar to a pumpkin cake, but lighter and the clove flavor was stronger.   The sour cream glaze complemented it perfectly, but by the next day it separated when it dried so I am not yet prepared to share a glaze recipe other than to advise to try any glaze you would like on a pumpkin cake.

5 from 1 vote
Print
Glazed Tomato Soup Bundt Cake
Closely adapted from Warren Brown
Course: Dessert
Cuisine: Cakes
Keyword: bundt
Author: TheSpicedLife
Ingredients
  • 4 oz (1 stick) unsalted butter, room temperature
  • 1 1/4 cups (10 oz) sugar
  • 8 oz (1 1/2 cups + 2 T) AP flour
  • 1 t baking soda
  • 1/2 t baking powder
  • 1/2 t salt
  • 1 t Vietnamese cinnamon
  • 1/2 t ground cloves
  • 1 large egg room temperature
  • 1 can (10 3/4 oz) condensed tomato soup, such as Campbell's
Instructions
  1. This recipe calls for some odd sizes and temperatures, but it all worked. I used a 10 cup Bundt pan that would still look ok even if not filled to the top and that worked out fine. I guess you could also try a 9X5 loaf pan--and put some spillover in a mini loaf pan if necessary.
  2. Preheat the oven to 335 F and place the rack in the middle position. Grease and flour a 9 cup Bundt pan (see previous note). Set aside.
  3. Beat the butter and sugar on medium low speed until well creamed, about 5 minutes.
  4. Whisk together the flour, baking soda, baking powder, salt and spices. Set aside.
  5. Add the egg to the butter and sugar. Beat until incorporated.
  6. Add the dry ingredients in 3 batches and the tomato soup in 2 batches to the butter mix, alternating, beginning and ending with the dry ingredients.
  7. Scrape the batter into the prepared pan and smooth the top. Bake for 35-45 minutes, until the cake begins to pull away from the sides and a skewer inserted into the center comes out clean.
  8. Cool the cake in the pan on a rack for 20 minutes before inverting.
  9. When the cake is completely cooled, glaze with frosting of choice. He uses a plain powdered sugar with milk or water. I really liked the sour cream glaze (sour cream plus powdered sugar and some vanilla and a pinch of salt, heated to melt) but upon drying it separated a bit, so that method needs to be refined a bit still.

 

 

We had over 1 adult and 2 kids–between that family and ours, this is what was left when she left.

Filed Under: bundt cakes, cakes, misc. dessert

« Tostitos Artisan Recipes: Bonus Spring Break Review
Red Beans & Rice »

Comments

  1. James says

    April 3, 2011 at 8:41 pm

    Wow this looks so good! I would have never thought of using canned soup in a recipe like this.

    Reply
  2. peabody says

    April 3, 2011 at 10:09 pm

    I’ve heard about the tomato soup in cakes…want to try but a little afraid. 🙂

    Reply
  3. Tiffany says

    April 4, 2011 at 12:52 pm

    Why NOT use tomatoes in a dessert!?!? Super creative!

    Reply
  4. Christina says

    April 4, 2011 at 2:12 pm

    I haven’t had tomato soup cake in ages! From what I remember it is moist and delicious! Thank you for reminding me of this! Your photos are beautiful too!

    Reply
  5. Belinda @zomppa says

    April 4, 2011 at 2:49 pm

    How unusual – doesn’t seem surprising at all that’s all you have left!

    Reply
  6. Vicki @ WITK says

    April 4, 2011 at 3:59 pm

    This is such an interesting use of tomato soup! It gives the cake such a nice color. And your bundt pan is super cool, I’m jealous!

    Reply
  7. Donna Benkin Danoff says

    April 7, 2011 at 7:44 am

    Don’t know what it tasted like, but it sure looks beautiful! Nice job on the photos. Would love to try this one day.

    Reply
  8. Paige M says

    December 13, 2018 at 12:30 pm

    Highly recommend using cream cheese frosting for any tomato soup cake – it won’t separate, it lasts, and it complements the cake flavors perfectly. This has been a classic recipe in my family for more than 50 years and we’ve tried other options, but always come back to the cream cheese frosting!

    Reply
  9. Pam says

    March 4, 2019 at 3:23 pm

    5 stars
    Nana made this every winter when I was a kid. She added raisins and a cream cheese frosting. It was a very common recipe in the 1950’s.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

Twitter Facebook Pinterest Instagram
Enter your email here and never miss a post!

Popular Posts

  • Restaurant Style Beef Vindaloo
  • Taralli Dolci di Pasqua (Southern Italian Easter Cookies): #CreativeCookieExchange
  • Mexican Ramen Bowl
  • Grandma’s Beef and Noodles
  • Moroccan Inspired Couscous Bowl with Ground Beef, Veggies and Caramelized Onions (redux)
  • Saag Gosht (Beef in Fragrant Spinach Sauce)
  • Bengali Mahi Mahi with Mustard Seeds
  • Sesame Oatmeal Cookies: Review of Soframiz
  • North Indian Baked Eggs: Review of Seven Spoons
  • Ash-e Anar (Persian Pomegranate Soup with Meatballs)

Copyright © 2008–2023 The Spiced Life