Hasnain says:

“To a certain extent, the evolution of tomato soup cake over the decades mirrors shifts in the broader American gastronomic zeitgeist. What started as a relatively lean, eggless riff on an English pudding morphed to suit the prevailing tastes and socioeconomic conditions. In the 1950s, as the economy was booming and Americans were eager to forget about wartime scarcity, eggs and buttery frostings began showing up in tomato soup cake recipes. Since convenience foods, including canned soups, were fashionable, most of these recipes called for the addition of boxed spice cake mixes from Duff’s, Duncan Hines, Betty Crocker, and Pillsbury.”

Posted on 2022-03-23T04:35:54+0000