Substituting Pumpkin Same As Applesauce?
Decorating By LucyintheSky Updated 1 Nov 2006 , 10:23pm by TexasSugar
I found a recipe using a box mix spice cake that uses applesauce to replace the water in the recipe. I would love to try this with canned pumpkin... Do you think I could substitute the applesauce in the recipe with pumpkin? Would it still be an okay consistency? It seems like canned pumpkin would be a similar consistency to applesauce, but I'm not sure about the moisture content. Does anyone have experience and/ advice for using canned pumpkin in cakes?
I never thought of nor tried pumpkin, but I've used applesauce on many occasions and nobody has ever known the difference. I don't think it affects the cake at all or at least it hasn't when I've done it. Hmmm, pumpkin. I can't wait to try that one.
Thanks for the hint.
Thanks everyone, I guess I'll just try it and see! I found one recipe where applesauce is the substitute for oil and one where it replaces water... Not sure which one I'll try, but I'll let you know how it works!
were the applesauce and water of equal measurements?
I'd like to know this too! I just did a pumpkin spice cake yesterday with a box mix-- did everything the same except added a can of pumpkin, substituted some of the water with orange juice and added cinnamon and ginger. Tasted really good but the layers were much thinner and denser. I think I'll try your way!
were the applesauce and water of equal measurements?
It was substituting 1 1/4 cups of applesauce for 1 1/3 cups of water. This, plus the cake mix, 1/3 veg. oil and 3 eggs.
The other substitution I found was cake mix, 3 eggs, 1 cup water (reduced from 1 1/3 when not using applesauce), 1/3 cup applesauce (instead of 1/3 cup veg oil)
When I substitute the applesauce for the oil, I use equal amounts (however much oil is called for is how much applesauce I use). Also, don't know if it matters or not, but I use the unsweetened applesauce.
i'm gonna try the canned pumpkin and the applesauce with a cinnamon swirl cake for the holidays....
i bake tomorrow so if i get time i'll try it and let you know how it turns out...
i'm looking for a rich cake so i'm gonna keep the oil in.
well i tried them both....and they seemed too dry, esp. the pumpkin...
they tasted pretty good....i might try it the next time and use a stick of butter instead if 1/3 oil.....
what do ya think?
I know this is probably too late but I have been in the kitchen more than online lately so when I'm here I've just skimmed posts.
The Cake Mix Doctor has a recipe for a Pumpkin Spice cake. I don't have the book here with me, so someone that does might want to double check it for me. 
But from what I can remember it is:
1 spice cake mix (I used DH)
1 box of vanilla pudding (I used butterscotch)
3 eggs
1/2 cup water
1/2 cup oil
1 cup pumpkin
1 t cinnamon
1/2 t ginger
It's a very good, moist cake. I got lots of good comments about it.
thanx texas......
i'll try that in the next day or 2...man i hate when they don't turn out just delightful!
that's a cute doggie...is it yours?
Yep, I claim him on most days.
I really liked the recipe. I wrapped the cakes in foil over night and it was still very moist today when I was icing it.
TexasSugar,
Thanks for the tips, I'll give it a try... I'll be baking tomorrow so we'll see how it goes.
PS- Love the FFA cake in your photos. I'm an agriculture teacher/FFA advisor and was thinking about doing one for our banquet in the spring. Is the logo a FBCT?
LucyintheSky, Thank you! Yes it is a FBCT. It took forever to pipe the outline and the details, but I was happy with it when I got it done.
GrannieJ, I used a regular buttercream because I used it for one of my pumpkin cakes and needed to be able to smooth it nicely. A cinnamon buttercream would be yummy on it. I don't often make cream cheese icing since you have to keep it in the fridge, but I bet that was good as well.
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