Generally in baking you can successfully substitute any solid fat for another solid fat (e.g., vegetable shortening for butter and vice versa) or any liquid fat for another (e.g., corn oil for olive oil), but you can't substitute liquid for solid or solid for liquid without affecting the texture of the end product.
Bottom line: it might work, but you'll very likely be unhappy with the result.
p.s. -- You can't use low-calorie or reduced-fat spreads in place of either solid or liquid fats in baking as such products usually contain a significant amount of water.