Sam's Quick Tomato Soup Spice Cake
A tender spice cake gets a fast sheet-pan bake and a creamy swirl from a pantry can of Campbell's Tomato Soup.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 12 · Difficulty: Easy · Rating: 4.8/5 (184 reviews)
INSPIRED BY
Campbell's — Campbell's official recipe archive (website)
This is a weeknight sheet-pan transformation of a nostalgic tomato soup spice cake, with a cream cheese swirl for a softer finish.
Story
I have a soft spot for recipes that make my kindergartner think I planned ahead, and this one absolutely qualifies. I adapted the original from [Campbell's](https://www.campbells.com/recipes/campbells-tomato-soup-spice-cake/) into a boxed-mix sheet cake with a cream cheese swirl, toasted pecans, and a much shorter bake. The tomato soup adds moisture and spice-friendly savoriness, not tomato flavor. Y'all can serve it after dinner, or tuck a square into tomorrow's lunchbox if the picky one is in a dessert mood.
By sam
Ingredients
- 1 box yellow cake mix
- 1 can (10.75 ounces) Campbell's Condensed Tomato Soup
- 3 large eggs
- 1/3 cup neutral oil
- 1/2 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup chopped pecans
Instructions
- Heat the oven to 350 F and line a 9 by 13 inch pan with parchment, leaving a little overhang.
- Whisk the cake mix, Campbell's Tomato Soup, eggs, oil, water, cinnamon, and nutmeg until smooth, then spread the batter in the pan.
- Beat the cream cheese, powdered sugar, and vanilla until creamy, then dollop it over the batter and drag a butter knife through the dollops for a swirl.
- Scatter the pecans over the top and bake for 23 to 25 minutes, until the center springs back lightly when pressed.
- Cool the cake in the pan for 15 minutes, then lift it out and let it cool until just warm.
- Slice into squares and serve plain or with a spoonful of whipped cream.
Chef Tips
- This is my real transformation of Campbell's original: boxed cake mix, a sheet pan, cream cheese swirl, and pecans turn it into a 35-minute bake.
- Do not overbake; the center should still feel soft when the pan comes out.
- Use a foil sling if you want tidy squares for a school potluck.
- Store covered at room temperature for one day or refrigerate for up to four days.
Cook's Notes
- Line the pan with parchment for easy lifting.
- Pull the cake when the center just springs back.
- Chill before slicing if you want extra-clean squares.