Why is my pumpkin pie filling separating from my cake mix?

Why is my pumpkin pie filling separating from my cake mix? - Person Slicing a Christmas Tree Shaped Bread With Fillings

I decided to mix pumpkin pie filling into a mixture of spice cake mix. I mixed the filling in well and in every try, the filling stays in the middle, with the cake moving to the outside.

I am wondering why this happens and if there is a way to control this separation, since I am seeing more cake moving to the top and just a thin layer on the bottom.

Update: I did not alter the cake recipe and i just pored the pie filling directly from the can into the completely mixed cake mix. Mixed them together and pored into the pan. I did not change the baking time or temperature.



Best Answer

I wonder if this has something to do with the density of the cake vs the pie filling. This may be a similar phenomenon as when chocolate chips or nuts sink to the bottom of a brownie during cooking.

I am not entirely sure how to solve this but one thing to try would be to mix the pie filling with the wet ingredients for the spice cake mix and then mix it all together. My hypothesis is that the pie filling isn't incorporated into the cake mix well enough (even though it may look well incorporated) and mixing it with the wet ingredients thoroughly may allow the eggs (i'm assuming eggs were involved) to set the mixture as a whole more evenly.




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Quick Answer about "Why is my pumpkin pie filling separating from my cake mix?"

The blobs in the batter are pieces of butter. This butter breaks out of the batter when the fat gets too cold and seizes. It's important that all fat and dairy, including butter and eggs, should be brought to room temperature before you use them in batter.

Why did my pumpkin pie filling separate?

Pumpkin filling will crack if the pie is over-baked or cools too quickly. Do not refrigerate your pie until it's completely cooled.

How do you fix a watery pumpkin pie filling?

Add More Eggs Pumpkin pie filling is essentially a custard. Eggs are what hold custards together. Adding an extra egg or egg yolk will help solidify a pumpkin pie recipe that is runny and won't hold its shape.

How do you keep pumpkin pie from curdling?

Turn the Oven High to Low This is why we cannot bake the pie at 425\xb0F, as most recipes suggest. Lowering the temperature to 350\xb0F only produces a pie that is curdled and overcooked at the edges and still underdone in the center. But baking at a low 300\xb0F would mean leaving the pie in the oven for 2 hours.

What happens if you add too much evaporated milk to pumpkin pie?

Pies with too much evaporated milk formed blisters on top. Though the interior of the filling had a great, creamy texture. The flavor was ever-so-slightly muted and had a hint of milkiness to it.



How to Prepare Pumpkin Pie Filling | Cakes \u0026 Pies




More answers regarding why is my pumpkin pie filling separating from my cake mix?

Answer 2

This is similar to replacing eggs in a cake with applesauce. That ratio is about 1/4 cup of applesauce to 1 egg. On a basic level, applesauce is simply an apple puree. That's pretty much what pumpkin is as well. So try reducing the number of eggs based on the aforementioned ratio.

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