Pumpkin applesauce cake

Adapted from Paula Deen’s pumpkin bar recipe. A moist cake with fall flavors. Half the fat of the original and just as good.


  • 4 eggs
  • 1 2/3 cups sugar
  • 1/2 cup oil
  • 1/2 cup applesauce
  • 15-ounce can pumpkin
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt


  1. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl, combine the eggs, sugar, oil, applesauce and pumpkin. Mix well.
  3. In separate bowl mix the flour, baking powder, baking soda, cinnamon and salt.
  4. Add the dry ingredients to the pumpkin mixture and mix until thoroughly combined and the batter is smooth.
  5. Spread the batter into a greased 13″x10″ baking pan, or two 8″x8″ baking pans. Bake until toothpick in center comes out clean, 30-40 minutes. Dust with powdered sugar before serving, or cool completely before icing.

Icing (optional)

  • 3-ounce package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  1. Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
  2. Add the sugar and mix at low speed until combined.
  3. Stir in the vanilla and mix again. Spread on cooled pumpkin cake.


  • Also make good cupcakes (approximately 24) or a sheet cake in a 10″x15″ jelly roll pan.
  • Cake takes well to being cooled in refrigerator.
  • Fans of a spicier cake may want to increase the cinnamon or add nutmeg, ginger or cloves to the mix.

Here’s a link back to the post: Pumpkin applesauce cake: Paula Deen light.

{ 7 comments… read them below or add one }

Sandra 3 July 2013 at 7:43 am

I made this heavenly smelling recipe this morning! My chemo tastebuds are VERY unreliable but if it tastes as yummy as it smells -we have a winner 🙂 The chemo nurses truly appreciate all of the delicious goodies they receive as a result of your wonderful blog. Have a wonderful Independence Day with your family. 🙂


cg 8 July 2013 at 4:06 pm

hi sandra – thank you so much! hope you were able to taste the bread. you are such a nice patient to bake for the nurses, i am sure they are so grateful! hope you had a good holiday too – hugs to you.


Maria 21 February 2014 at 10:08 pm

I made this for my daughters first Birthday, and it was such a huge moist hit, that I am making it again for her second birthday. I made it from pumpkins that came from our garden and apples from our tree that I had preserved. Maybe that is what made it so moist. Either way, it was amazing!! Thanks.


Nannerbelle 2 October 2014 at 5:11 pm

Do you think this would hold up well to a bundt pan? i know it’s pretty moist so I’m worried about it sticking, breaking, etc. I really like the look of the recipe and I’d love to put it in a bundt pan and decorate it like a pumpkin!


cg 3 October 2014 at 9:18 pm

hi nannerbelle – i think it would work. grease and flour it well. good luck!


Stephanie 25 November 2017 at 12:42 pm

Followed link to print Pumpkin App,esauce cake. adapted Paul Deen’s pumpkin bar receipe. However there is
No print icon/command. Any suggestions? ThnKs


cg 25 November 2017 at 3:54 pm

hi stephanie – just use your browser’s print command to print it (usually control-P or command-P from the keyboard; or use your mouse to navigate to the print command in the file menu). the printable version is just the recipe without the post and pictures, so that you don’t need to print so many pages. hope that works for you!


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