Mystery Cake with Cream Cheese Icing
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 10
Author: Jo
  • 4 tbsp unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg well beaten
  • 1 can condensed tomato soup Campbell's preferred 10 3/4 oz size
  • 1 tsp baking soda
  • 1 1/2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 cup raisins optional
Cream cheese icing
  1. Preheat oven to 350°F. Spritz a 9" round cake pan with cooking spray. Line with a parchment circle and spritz with spray again.
  2. Cream butter and sugar in large bowl. Add egg and mix well.
  3. Combine baking soda with undiluted soup in can. Let foam for 1 minute. Pour soup mixture into butter/sugar/egg and blend well. Mixture will look slightly curdled. This is normal.
  4. In a small bowl combine flour, baking powder and cinnamon. Whisk well and add to tomato soup mixture. Beat together for 1 minute on medium speed. Pour into prepared pan and bake for 30-45 minutes depending on your oven, insert toothpick and if the toothpick comes out clean it's done.
  5. Cool on wire rack and ice as desired.
  6. To make icing, mix butter and cream cheese together until smooth, add powdered sugar half a cup at a time and mix for a couple minutes. Add in vanilla and mix. Spread icing over cooled cake.