I don't know if anyone has ever heard of this but I learned about using applesauce in equal portions in the place of oil or shorting, but I was not sure how that would change things if I wanted to stack the cake or do some other detail. I know it seems to make the cake moister but has anyone tried to stack using this method? Is it strong enough? Does it have some other negative effect I don't know of?

I use applesauce in most of my cakes instead of oil. I have noticed nothing different when it comes to stacking, etc. using the applesauce.

I used applesauce too and I have found no difference either in stacking.