Add a photo

Apple Butter Anniversary Cake

By: SMUCKER'S®  
"A sweet indulgence for any special occasion, this cake is flavored with apple butter, cinnamon, and ginger, layered with sweet apple filling, and topped with whipped pineapple frosting."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 215 people have saved this

 

Servings  (Help)

Calculate

 

Original Recipe Yield 12 servings
 

Ingredients

  • CAKE
  • Crisco® Flour No-Stick Spray
  • 1 (18.25 ounce) package Pillsbury® Yellow Cake
  • 1 cup Smucker's® Cider Apple Butter
  • 1/3 cup sour cream
  • 1 cup Crisco® Vegetable Oil
  • 1/3 cup water
  • 4 large eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  •  
  • FILLING
  • 1 1/2 cups peeled, chopped apples
  • 1/3 cup firmly packed brown sugar
  • 1 tablespoon Pillsbury BEST® All-Purpose Flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter or margarine
  • 1/2 cup finely chopped pecans, toasted
  •  
  • FROSTING
  • 1 (3.4 ounce) package vanilla instant pudding mix
  • 1/4 cup powdered sugar
  • 1 (8 ounce) container frozen whipped topping, not thawed
  • 1 (8 ounce) can crushed pineapple, well drained
  • 1/2 cup finely chopped pecans, toasted

Directions

  1. Heat oven to 350 degrees F. Spray a 12-cup tube pan with no-stick flour spray.
  2. In the bowl of an electric mixer beat cake ingredients at medium speed just until blended, about 2 minutes. Spread batter in prepared pan.
  3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan to wire rack. Cool completely. Place cake on serving plate.
  4. In large saucepan, combine all filling ingredients except pecans. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until apples are tender. Stir in pecans.
  5. Mark center of side of cake with toothpicks. Using a long serrated knife, slice cake in half. Carefully remove top half. Spoon filling onto bottom half. Replace top half of cake.
  6. Combine pudding mix, powdered sugar and whipped topping in a medium bowl. Beat on the lowest speed of an electric mixer for one minute. Fold in drained pineapple. Spread on top and sides of cake. Sprinkle pecans evenly around top of cake. Store in refrigerator.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 656 | Total Fat: 39g | Cholesterol: 78mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2009 by Toasty Mama 
Delicious! This is already a family favorite and I only made it once. I made the cake as... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?