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Large slice of pumpkin cake sitting on white plate with other slices of cake in background all on white countertop
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4.37 from 22 votes

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!
Prep Time25 minutes
Cook Time55 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Difficulty: Intermediate
Method: Baking
Servings: 12 servings
Author: Kaleb

Ingredients

For the cake

  • 1 15-ounce can pumpkin puree
  • 2 large eggs
  • 1 cup applesauce
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • ¾ teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • ¾ cup granulated sugar
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt

For the 7-minute frosting

  • 3 egg whites
  • ¾ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F. Grease a 9-inch parchment-lined round cake pan and set it aside.
  • Make the cake batter: 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.
    1 15-ounce can pumpkin puree, 2 large eggs, 1 cup applesauce, 2 tablespoons molasses, 1 teaspoon vanilla extract, 1 tablespoon orange zest, ¾ teaspoon ground ginger, ¾ cup granulated sugar, 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon kosher salt, 2 teaspoons ground cinnamon
  • Bake in the preheated 350°F 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.
  • Make 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. 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.
    3 egg whites, ¾ cup granulated sugar, ½ teaspoon kosher salt, 1 tablespoon light corn syrup, 1 teaspoon vanilla extract
  • Assemble: Pile the frosting on top of the cooled cake; the more freeform, the better. Serve immediately.

Video

Nutrition

Serving: 1serving | Calories: 247kcal