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–+ servings
Bundt cake with glaze.
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Tomato Soup Zucchini Snack Cake

I put a modern spin on the legendary tomato soup cake recipe by making a tomato Soup Zucchini Snack Cake. This is a delicious cake!
Course Brunch, Snack
Cuisine American
Keyword Cake, campbell's soup, tomato soup
Budget Cheap
Prep Time 15 minutes
Cook Time 30 minutes
Cooling time 15 minutes
Total Time 1 hour
Servings 8
Calories 275kcal

Equipment

  • Mixing Bowl
  • WhiskCan Opener  for the can of Campbell soup
  • Electric mixer (optional)
  • Bundt pan  or other type baking pans

Ingredients

Wet Ingredients:

  • 5 ounces Campbell's condensed tomato soup
  • ¼ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ tablespoon vanilla extract
  • 1 large egg

Dry Ingredients:

  • 1.5 cups all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ⅓ teaspoon baking soda
  • ½ tablespoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 1.25 cups grated zucchini
  • ½ cup raisins

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract

Instructions

For the cake:

  • Grease and flour baking pan or spray with baking spray. Pre-heat oven to 325 degrees.
  • Combine wet ingredients: Campbell's tomato soup, egg, oil, granulated sugar, brown sugar and vanilla in a large mixing bowl or the bowl of a stand mixer. Whisk by hand or medium-high speed on the electric mixer. Do not over mix!
  • Add dry ingredients: Flour, salt, baking powder baking soda, cinnamon, nutmeg to the bowl with the wet ingredients and mix by hand or on low speed of the electric mixer.
  • Gently fold zucchini and raisins into batter. Do not overmix.
  • Add the cake batter to the prepared pan. Bake in 350 degree oven until a toothpick inserted in the center comes out clean. Baking time varies by which pan you use. My small Bundt pan too 30 minutes.
  • Remove the cake from the oven and allow to cool for 10 minutes.
  • Remove the cake from the baking pan to a wire rack. Cool completely before adding glaze.

For the glaze:

  • Mix all ingredients in a small bowl. Whisk until pourable adding more milk as needed.
  • Pour glaze over cooled cake.

Nutrition

Calories: 275kcal | Carbohydrates: 64g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 21mg | Sodium: 300mg | Potassium: 211mg | Fiber: 1g | Sugar: 28g | Vitamin A: 146IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 2mg