How to Substitue Pumpkin Pie Filling for Eggs & Oil in a Cake Mix
Substituting pumpkin pie filling for eggs and oil in your cake mix will give your cake a spicy flavor while cutting the fat and making the cake safe for vegans and individuals with egg allergies. However, because the filling will be thinner than pure pumpkin if evaporated milk is added, you will need to buy pumpkin pie filling that either requires you to add extra milk to the mix or to make your own filling from scratch. Does this Spark an idea?
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Things You'll Need
- Cake mix
- 1 cup pumpkin or pumpkin pie filling
- 1/4 cup oil
- 1/3 cup sugar
- 1 tsp. pumpkin pie spice
Instructions
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1
Mix 1 cup of plain canned pumpkin with 1/3-cup sugar and 1 tsp. pumpkin pie spice, if you are using plain pumpkin instead of pumpkin pie filling. You can do this in an electric mixer or by hand.
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2
Mix the cake according to the package directions, using only half the oil called for by the recipe and using your pumpkin pie filling in place of the eggs and the other half of the oil.
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3
Bake the cake according to the package directions.
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Tips & Warnings
This recipe assumes that your cake mix uses three eggs and 1/2-cup oil. If it uses a different amount of eggs or oil, replace each egg with 1/4 -cup pumpkin or pumpkin pie filling. Halve the oil and replace the other half of the oil with pumpkin or pumpkin pie filling. If making your own filling, use 1/3-cup sugar and 1 tsp. pumpkin pie spice for every cup of pumpkin.
To completely eliminate oil from the recipe, use butter, melted shortening or another liquid fat in place of the other half of the oil.
When making your own pumpkin pie filling, eliminate unnecessary calories by eliminating the sugar.
If your cake falls apart slightly after baking, it may be because eggs serve as a binder. Try replacing 1/4-cup of the pumpkin with 3 tbsp. whole wheat flour or mashed sweet potatoes.
References
- Photo Credit Rayes/Photodisc/Getty Images
