This 80-Year-Old Tomato Soup Cake is the Ultimate Vintage Fall Delight

Craving those autumn flavors? We get it. But when pumpkin everything takes over the season, sometimes it’s refreshing to spotlight an unsung hero of fall ingredients: tomato soup.

Sure, it pairs wonderfully as a rich, creamy sidekick to a hot grilled cheese, but today, we’re not here for that. Did you know that this savory soup can be used to bake a surprisingly delicious, totally normal tomato soup cake?

Tomato soup actually has the perfect mix of salt, tang, and sweetness to make a moist, flavorful fall cake. The spices give it that cozy, warming vibe of a classic spice cake, while the texture is soft like banana bread. And with its vibrant burnt-orange color, topped with cream cheese frosting, no one would ever guess it’s not a pumpkin treat.

Believe it or not, tomato soup cake dates back a long way, with the first known recipe appearing in 1940 (over 80 years ago!), according to the Campbell Soup Company. It might even be hiding in your grandmother’s recipe box. One family has passed down this cake for four generations, so you know it’s a timeless classic.

This recipe comes with some fun (and surprisingly funny) reviews, so make sure to check out the comments before you decide. One reviewer shared that her whole family loves the cake, but she’s too shy to call it by its true name. Another reviewer mentioned, "My guests couldn't figure out the 'secret ingredient' & they went wild over the spicy kick."

Feel free to add chopped nuts for extra crunch, or skip the raisins if your guests aren’t fans. You can bake this in a loaf pan, bundt pan, or muffin tin depending on your preferred style. It’s a perfect holiday treat that’s sure to surprise your loved ones. Don't worry, your secret’s safe with us!

Get the recipe: Tomato Soup Cake