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Green Tomato Cake

"This is a moist, spice-type cake...a good way to use some of those extra green tomatoes before frost hits. Sprinkle the finished cake with confectioners' sugar or frost with your favorite caramel or cream cheese frosting."
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servings 175 cals
Original recipe yields 24 servings (1 - 9x13 inch cake pan)

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  1. Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  3. Cream butter and sugar. Add eggs and beat until creamy.
  4. Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
  5. Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
  6. Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.

Nutrition Facts

Per Serving: 175 calories; 6.1 g fat; 29 g carbohydrates; 2.5 g protein; 26 mg cholesterol; 405 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 231
  1. 253 Ratings

Most helpful positive review

WOW! Great cake! The only change I made was to puree the green tomatoes (skins, seeds, everything) drain for 30 minutes and use 2 cups of the puree rather than 4 cups of diced tomatoes. This ...

Most helpful critical review

This cake was okay. It was alot like a spice cake, although the texture was a little unpleasant. I didn't like it enough to make it again.

Most helpful
Most positive
Least positive

WOW! Great cake! The only change I made was to puree the green tomatoes (skins, seeds, everything) drain for 30 minutes and use 2 cups of the puree rather than 4 cups of diced tomatoes. This ...

I used 1/2 cup applesauce in place of butter. The cake was delicious, especially with a dollop of vanilla fat free yogurt on top.

This is a fantastic recipe. I love it. I did do two things wrong and it still was amazing. I put only two cups of green tomatoes, and secondly I was forgot to skin the green tomatoes and just di...

This a really good, moist cake--but I made a couple of alterations based on what other reviewers suggested. In my opinion, the best way to handle the tomatoes is to dice them and remove the seed...

This recipe was surprisingly very good, and it used up many of my green tomatoes easily. I made a few changes to the recipe, using splenda instead of sugar and nut flour instead of regular flou...

Easy and lots of fun at any big gathering! I took this cake to our local garden club meeting(they all have LOTS of green tomatoes at summers end!) It's an easy to throw together cake(I didn't s...

Unbelievabley moist. Didn't need to peel tomatoes so save yourself some work. I didn't have raisins but had sultana's and added some chopped apricots. Cream cheese frosting finished it off perf...

No one at work guessed the green specks were tomatoes. I frosted it with a cream cheese frosting which I added cinnamon to. It was a hit!

I love this recipe & can't believe I never rated it before. I usually don't tell people about the tomatoes until after they've tried it & raved! This is one of my most-requested desserts! I t...