Recipe: Tomato Soup Cake with Toasted Walnut & Cream Cheese Frosting {Campbell’s}

by Cate on October 8, 2013

The Campbell Soup Company has been around for 144 years.


And when I think about Campbell’s, I instantly think about my childhood. Because there was no better way to while away a sick day home from school than with tomato soup and grilled cheese made by my mom. I sometimes still have it, and it instantly brings me back twenty thirty thirty-five years.

My son is a sucker for chicken noodle soup, and any time we visit a restaurant, he always holds his breath as he waits to find out what the soup of the day is. And those times in between? Campbell’s Chicken Noodle Soup is perfect for home (and his lunch box), and one of his favorites because of the abundance of noodles (over 32 feet in every can! oh the fun facts we learn when we partner up with Campbell’s to spread their good word!).

Mo noodles, mo betta.

You can quote me on that.

But beyond comfort food, there is tons more that you can do with soup than just heat, add water, and eat. Like bake!

Although neither of my kids will eat Chicken Pot Pie (yet!), Campbell’s Soup is a perfect ingredient for that comfort food craving. You can visit Campbell’s site for delicious recipes and creative ways to serve and eat their soup, but my favorite way to bake with Campbell’s soup?

Tomato Soup Cake

This recipe for Tomato Soup Cake with Toasted Walnut and Cream Cheese Frosting.

An old favorite, I’ve been making it for years. You would never guess that there is two cans of tomato soup in it, but it’s somehow just perfect. And it’s a total crowd pleaser. I have served it on Supper Club nights, and for Girls Night In, and for weeknight dinner parties when I need something simple but delicious, and no one can ever guess that all-star ingredient.

It’s warm and comforting and homey … and the frosting recipe from Emeril Lagasse just puts it Don’t deprive yourself of this one.

*You can find tons of recipes, entertaining tips, and more right here.

Tomato Soup Cake with Toasted Walnut and Cream Cheese Frosting

4 tablespoons butter
2 cups sugar
2 eggs
2 cans Campbell’s tomato soup
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
2-1/2 cups flour
2 teaspoons cinnamon
1 teaspoon cloves

Blend butter, sugar and eggs. Sift dry ingredients together and add alternately with soup. Pour into bundt pan. Bake at 350 for about 45 minutes or until toothpick inserted in center of cake comes out clean.

Toasted Walnut and Cream Cheese Frosting
Recipe courtesy Emeril Lagasse
4 ounces cream cheese, softened
2 ounces (1/2 stick) butter, softened
3/4 pound (about 3 cups) confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
2 to 3 tablespoons milk
1/2 cup toasted walnut pieces

In a large mixing bowl, with an electric mixer, cream the cheese and butter. Add the sugar, 1/2 cup at a time, mixing after each addition. Add the vanilla and milk and mix well. Fold in the walnut pieces.

*This is a sponsored post as part of my work with the BlogHer Network.

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{ 2 comments… read them below or add one }

Joanne October 9, 2013 at 6:22 am

I’ve heard of tomato soup cake before but have always wondered if you REALLY couldn’t tell what the secret ingredient was. I trust your taste buds though!
Joanne recently posted..Lasagna Formaggio {GIVEAWAY}


Meg October 9, 2013 at 4:14 pm

I’m absolutely fascinated by the idea of this one — must try it! So cool and unique.
Meg recently posted..Wordless Wednesday: WineFest at Sotterley Plantation, Maryland


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