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A cake does not have to have layers upon layers to be special. This pumpkin cake is simple, almost humble. The recipe merges two of my fall baking favorites: applesauce and pumpkin. Applesauce is a staple in old recipes and can be used in place of oil, giving the same moist texture to baked goods.
This cake requires only a bowl, whisk, and a cake pan. The result is a moist pumpkin cake that’s perfectly spiced. I find it ideal for any weeknight and have fallen in love with making it for company. The simple meringue-like 7-minute frosting that’s piled on top becomes the finishing touch that sends this cake over the edge.
What is 7-minute frosting?
A 7-minute frosting is essentially a Swiss meringue. Egg whites and sugar are cooked just enough to dissolve the sugar and stabilize the whites. Once cooked, they are whipped until they form stiff peaks. A little vanilla brings the whole frosting together.
Think of this as homemade marshmallows without the need for gelatin. It’s cloud-like marshmallow fluff piled high atop this seasonal cake.
Why use applesauce in cake?
Applesauce seems like an odd ingredient. The use of applesauce in baked goods is a trick our grandmas used often. The idea comes from that of using what was on hand. Applesauce was made in late summer and fall using the bounty of apples. To save money, it was then used in baked goods as a replacement for oil and other fats.
But even though it was thought of as a substitute, the result is a deliciously moist cake without the realization of the use of applesauce. Some like to proclaim the “healthier” aspect of using applesauce because it is less fat. But either way, you still have cake. Personally, I use it because I like the crumb and texture applesauce provides.
Watch how to make this pumpkin applesauce cake
Pumpkin Applesauce Cake
Ingredients
For the cake
- 1 15-oz can pumpkin puree
- 2 large eggs
- 1 cup applesauce
- 2 tbsp molasses
- 1 tsp vanilla extract
- 1 tbsp orange zest
- ¾ tsp ground ginger
- 2 tsp ground cinnamon
- ¾ cup granulated sugar
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp kosher salt
For the 7-minute frosting
- 3 egg whites
- ¾ cup granulated sugar
- ½ tsp kosher salt
- 1 tbsp light corn syrup
- 1 tsp vanilla extract
Instructions
For the cake
- 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.1 15-oz can pumpkin puree, 2 large eggs, 1 cup applesauce, 2 tbsp molasses, 1 tsp vanilla extract, 1 tbsp orange zest, ¾ tsp ground ginger, ¾ cup granulated sugar, 2 ½ cups all-purpose flour, 1 tsp baking soda, ¾ tsp kosher salt, 2 tsp ground cinnamon
- 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.
For the 7 minute frosting
- 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.3 egg whites, ¾ cup granulated sugar, 1 tbsp light corn syrup, ½ tsp kosher salt
- 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.1 tsp vanilla extract
- Pile the frosting on top of the cooled cake, the more freeform, the better. Serve immediately.
Was hooked on your Christmas design inspirations last year! Looking forward to some more this year!
Saw your easy to make pumpkin cake and decided to whip it up for my son this morning! Very easy to follow and we are waiting for it now while in the oven. Thank you for all of your inspiration for the busy person. Feeling happy I found your site somehow last year while looking up Christmas decor. Always WONDERFUL!
I have been watching your videos and I love your house and enjoy watching you cook and bake. I’m making applesauce and the pumpkin applesauce cake next week when I’m off work. Will share my pictures with you.
I can not find pumpkin purée. Can I substitute pumpkin pie filling or modify for recipe?
I had to substitute a couple of ingredients, but they worked! Instead of molasses, I used honey. For the 7 minute frosting, I used maple syrup instead of the corn syrup. There was just a hint of maple in the flavor of the frosting but it went well with the cake. I was pleased.
I made this AMAZING pumpkin applesauce cake! What a twist the orange zest adds to the pumpkin flavor. Thank you so much for these wonderful recipes!
I do have a question about the apple butter; if I want to can it can I use your recipe and just put it in a water bath for 20 minutes like I would applesauce?
I was baking and talking and like an idiot, left out the ginger and cinnamon! But didn’t realize it until the cake was in the oven. So I just figured I’d toss the cake and start over. I put the second cake in the oven and my husband asked if he could taste the reject cake. He liked it! He put a little orange/quince marmalade on top and enjoyed it. Wait til he tastes cake #2 with ALL the ingredients! 🤣 A great moist cake even without the “good stuff.”
I just finished putting this cake batter into the oven. I notice that Kaleb did not have the ginger and cinnamon in the cake directions. I added it into the dry ingredients.
I also put the batter into a springform pan. We will see how it turns out.
Hello Kaleb!
I love watching your videos, all of them! I’m making your pumpkin apple sauce cake for Thanksgiving and I’m using my canned applesauce. It’s the first Thanksgiving meal I’ve made and I invited my neighbors to join me and my sons. I know all will be impressed with this cake and I’ll come off as a great baker!! Happy Thanksgiving to you, your mother and your grandmother! And I am grateful this year for finding you!
I baked this cake today. Firstly I can say it is very delicious but I found that it sank in the middle somewhat. I baked it for 50 minutes. My other comment is that the ginger and cinnamon were left out in the recipe directions. I added it into the dry ingredients. I will definitely bake it again and will leave it in the oven a little longer.
I baked this cake and it is very good and moist but I must say that it didn’t bake in the middle when baking for the length of time the recipe states.
I would either bake in two cake pans as a layer cake or increase the baking time in the one pan.
Made with my apple butter and added roasted chopped pecans, used your orange glaze from the olive oil zucchini cake- just because-needless to say it was fabulous!