Pumpkin Applesauce Cake Recipes

PUMPKIN APPLESAUCE CAKE

Steps:

• Measure and prepare all ingredients. Turn oven on to 350° F to preheat.
• Add all dry ingredients to a bowl (flour, sugar, baking powder, salt, cinnamon, ground cloves, nutmeg, pumpkin pie spice) and combine well.
• In a saucepan, melt butter. Add pumpkin puree and applesauce and combine well with a wire whisk.
• Add pumpkin puree and applesauce mixture to dry ingredients and mix well by hand with a wire whisk to create cake batter.
• Coat a bundt pan with cooking spray. Don't forget to spray the center!
• Pour cake batter into bundt pan and make sure to gently tap on counter to even out what will end up being the bottom of the cake.
• Bake Pumpkin Applesauce Bundt Cake in a preheated 350° F oven for 60 minutes. Check the cake after 50 minutes by inserting a wooden toothpick in the center of the cake. If the toothpick comes out clean, the cake is done. If not, continue baking for another 5-10 minutes.
• Allow the Pumpkin Applesauce Bundt Cake to cool for 20-30 minutes.
• Place a large serving dish or cake plate on top of the open side of the bundt pan. Carefully turn the bundt pan and cake plate over to release the cake onto the cake plate.
• Dust the top of the cake with powered sugar prior to serving.

PUMPKIN APPLESAUCE CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch parchment-lined round cake pan and set it aside.
• In a large bowl, combine the pumpkin pureé, eggs, applesauce, molasses, vanilla, and orange zest. Whisk to combine. Add the sugar, flour, baking soda, ginger, cinnamon, and salt. Whisk until just combined with no dry streaks.
• Pour into prepared cake pan and bake in preheated oven until a skewer inserted in the middle comes out clean, 45-55 minutes.
• Remove from the oven and cool in the pan for 10 minutes. Once cooled, remove from the pan and finish cooling on the rack.
• In the bowl of an electric mixer, combine the egg whites, sugar, salt, and corn syrup. Set over a saucepan with barely simmering water and whisk constantly until the sugar is dissolved and the mixture reaches 160°F.
• Remove from the heat and return to the electric mixer or hand mixer. Whip on medium-high until the frosting has cooled to room temperature and holds stiff peaks, 6-8 minutes. Add the vanilla extract and whisk to incorporate.
• Pile the frosting on top of the cooled cake, the more freeform, the better. Serve immediately.

CINNAMON PUMPKIN CAKE

Steps:

• In a large bowl, combine the cake mix, pumpkin, sugar, eggs, egg substitute, water, applesauce, 1 teaspoon cinnamon and nutmeg. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 10-in. fluted tube pan coated with cooking spray. , Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake.

APPLESAUCE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Mix white sugar and applesauce together in a large bowl; stir pumpkin puree and eggs into sugar mixture until smooth. Mix baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace into pumpkin mixture; fold in walnuts and chocolate chips. Stir flour into pumpkin mixture until fully incorporated. Pour batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Sprinkle each loaf with confectioners' sugar.

APPLESAUCE PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees. Line a 9-inch pie shell with the pastry, making a high, fluted edge.
• In a large bowl, mix the pumpkin, applesauce and eggs. In another bowl, mix the sugars, cinnamon, ginger, clove and salt, and stir into the pumpkin mixture. Stir in the evaporated milk and vanilla.
• Pour the filling into the pastry-lined pie pan, place in the oven and bake 15 minutes. Reduce heat to 350 degrees and bake 45 minutes longer, until the filling seems set.
• Cool to room temperature and serve with whipped cream.

APPLESAUCE PUMPKIN SPICE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
• Mix flour, cinnamon, nutmeg, cloves, ginger, baking soda, salt, and baking powder together in a large bowl.
• Combine brown sugar, white sugar, applesauce, and eggs in a large bowl. Add pumpkin and mix well. Add flour mixture alternately with water, mixing well between additions. Divide between the prepared loaf pans.
• Bake loaves in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes. Invert onto a wire rack to cool completely.

GLUTEN-FREE PUMPKIN-APPLESAUCE BUNDT CAKE

Steps:

• Preheat oven to 350°F
• Beat eggs till fluffy in a large bowl.
• Blend in sugar, pumpkin, applesauce and oil by hand or with a mixer on low just until combined. Do not overmix!
• Add all dry ingredients, one at a time, blending together.
• Pour batter into a greased, large bundt pan and bake for 1 hour.
• Check with a toothpick/fork to make sure it's done and enjoy!

PUMPKIN APPLESAUCE SQUARES.

Steps:

• In a mixing bowl combine all of ingredients till well blended,then beat 3 minutes more.
• Spoon into a greased 15"X10" jelly roll pan.
• Bake in 350° oven for 30-35 minutes.
• Cool pan in wire rack.
• Cut into 2 1/2 inch squares.
• Makes about 2 dozen.