has anyone tried the applesauce substitution for oil in a duncan hines cake mix? i am thinking about trying it - does it tasted differently? like apples? thanks for your help...

I've heard it works quite well and does not affect the taste of your cake.

Yes, applesause works great, you will not be able to tell the differance, at least I never can. One word of caution though, the cake wil dry out much faster than one made with oil!

Yes, I've done it. I usually do 1/2 applesauce and 1/2 oil. You can't taste the applesauce at all nor tell it's in there. It doesn't change the taste nor the texture. I do think it's a bit more moist with part oil instead of all applesauce.

Forgot to add that you should decrease the amount of water you add to the mix because of the high water content of applesauce.

How much should you decrease the water?

Stephanie

I swap out one for the other equally. Note: Those lil' snack packs of applesauce measure exactly 1/3 of a cup. At least the Central Market Organic ones do.

I decrease the water by 1/4 to 1/3 of a cup.

My question may sound silly, but if applesauce doesn't affect the taste of the cake and it tends to make it prone to dry faster, why bother using it instead of the oil required? Dietary reason?

Yes, that is why I always use to use applesauce, a lot less fat. I do not do that anymore not that I make cake for family and friends.

Thanks Patton78 ,for your prompt answer. I may need to try it.

I swap applesauce for oil in many recipes but have never tried it with a box cake, it works especially well in carrot cake or quick breads! SO much less fat and all the same taste you are used to! I usually do either a complete swap or 3/4 applesauce 1/4 canola oil for moistness.

thanks for all your replies, i am making my nephew's cake for his birthday tomorrow and wanted to try it, i'll let you know how it turns out!!