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How to Add Fruit Puree to Cake Mixes

by Chance Woods

Fruit puree in a dish next to a spoon and blueberries.

Monkey Business Images/Monkey Business/Getty Images

Replace fat and add flavor to your cakes by substituting fruit puree for the oil. Fat has more than twice the calories per gram of carbohydrates, so replacing oil with fruit puree reduces the calorie count of your cake mix or recipe. Fruit purees also give you a chance to customize the flavor of your cake to suit your tastes or match a theme. Starting with just a basic cake mix and the fruit of your choice, you can create a special dessert that looks like it was made entirely from scratch.

Puree the fresh or drained, canned fruit of your choice in a blender or food processor.

Measure the resulting fruit puree in a one-to-one ratio to replace all or part of the liquid oil called for on the box of cake mix.

Add the fruit puree when and where the cake mix directions call for you to add liquid oil.

Check the cake for doneness about five minutes earlier than the box of cake mix instructs, because cakes with fruit puree substituted for all or part of the oil bake more quickly than cakes made with oil alone.