Poppy Cannon’s Applesauce Cake


So Monday I talked a little bit about Poppy Cannon and The Can-Opener Cookbook and Wednesday I went through some of the more crazy recipes in the book and tried all the ones using canned corned beef hash. Today I will be making a recipe from the book that showcases the other side of her cookbook.  These recipes, that I quickly touch on in Wednesday’s blog post, are where Poppy Cannon takes a convenience product such as box cake mix, canned or frozen vegetable or canned soup and adds fresh ingredients and some spices to make an easy meal.  This is not a crazy idea as we still did this today.


The recipe I chose was an Applesauce Cake that uses a spice cake mix and unsweetened applesauce to make an easy dessert. In the description for the dessert, Poppy Cannon’s own words are “A spice cake mix and canned applesauce make a quick modern version of this wonderful old-fashioned cake which can also be served warm as a pudding”.


Poppy Cannon's Applesauce Cake

  • Servings: 6-8
  • Difficulty: easy
  • Print

An easy Applesauce Cake from Poppy Cannon's The Can Opener Cookbook.

source: The Can-Opener Cookbook by Poppy Cannon


  • 1 package of spice cake mix
  • eggs as specified on the back of the spice cake mix
  • oil again as specified on the back of the spice cake mix
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon powdered clove
  • 1 cup unsweetened applesauce
  • 1 cup raisins and/or chopped nuts
  • whipped cream for serving


  1. Preheat oven to 350 degrees.
  2. Grease and flour a bundt pan.
  3. Make cake mix according to directions and add the baking soda, cloves, applesauce and raisins and/or nuts.
  4. Divides between the two bread pans and bake for 40 to 50 minutes or until a skewer can be interested and come out clean.
  5. Serve sliced with a dollop of whipped cream.

Note: In the cookbook Poppy Cannon originally calls for the batter to be split between two loaf pans. My first attempt I used the pans a Pyrex and a Fire King. The problem being is that they were slightly different sizes and because of that cooked at different rates.  So I tried a bundt pan and it worked out perfectly so that is what I used in the directions. If you want to try to the loaf pans I would just start checking on it around 35 minutes to see if they are done.


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