Pumpkin Applesauce Cake

Large slice of pumpkin cake sitting on white plate with other slices of cake in background all on white countertop

Pumpkin Applesauce Cake

An applesauce cake always means that there will be a moistness to dessert! And when it's a pumpkin applesauce cake, it's an ultimate combination that makes for perfect results!

Course Dessert

Cuisine American

Difficulty Intermediate

Method Baking

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 1 hour 20 minutes

Servings servings

Calories 247kcal

Author Kaleb

Ingredients

For the cake

1 15-oz can pumpkin pureé
2 large eggs
1 cup applesauce
2 tbsp molasses
1 tsp vanilla extract
1 tbsp orange zest
¾ tsp ground ginger
2 tsp cinnamon
¾ cup sugar
2 ½ cups flour
1 tsp baking soda
¾ tsp salt

For the 7-minute frosting

3 egg whites
¾ cup sugar
½ tsp salt
1 tbsp 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 pureé, 2 large eggs, 1 cup applesauce, 2 tbsp molasses, 1 tsp vanilla extract, 1 tbsp orange zest, ¾ tsp ground ginger, ¾ cup sugar, 2 ½ cups flour, 1 tsp baking soda, ¾ tsp salt, 2 tsp 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 sugar, 1 tbsp corn syrup, ½ tsp 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.

Video

Nutrition