Apple Butter Anniversary Cake Recipe -
Apple Butter Anniversary Cake Recipe

Apple Butter Anniversary Cake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  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.
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Reviews More Reviews

Jan 26, 2009

Delicious! This is already a family favorite and I only made it once. I made the cake as directed, except I used homemade apple butter. Other slight changes I made were: 1. I thought the cake was better baked a day ahead as it was easier to cut and it gave it some time for the flavors to blend. 2. I also didn't need to mark out the sides with toothpicks as my pan left and indentation in the cake that was easy to follow with the knife. 3. I would suggest doubling the filling because the amount indicated only provided a very thin layer. 4. In the frosting I reduced the pineapple to 2 oz. I am glad I did or I would have had some left over and it may not have stuck to the cake as well. Very good, very moist and a crowd pleaser. Will definitely make again.

Sep 02, 2010

If you don't thaw the whipped topping, it doesn't allow it to get fluffy. It's a runny mess. Next time, I will use THAWED whipped topping for the icing. As is it's a drippy, sloppy mess. It tastes wonderful, but it's for my daughter birthday and i don't even want the thing in any pictures! So five starts for flavor, three stars for directions and appearance. And yes, double the filling!


11 Ratings

Apr 01, 2010

This was AWESOME. I agree with the others about doubling the filling. I doubled the filling in case I needed extra. I am glad I did, because I used it all. The frosting would not stick to the cake. I decided to keep the frosing in the refrigerator and use it as a topping. I think it worked out better this way, because I don't like putting cakes in the refrigerator. I think refrigerating cakes dries them out. The cake was super moist! I baked it for 50 minutes, and that was almost too long. The edges were a little dark. Overall, it was great. Tasted amazing.

Dec 09, 2010

This cake was absolutely delicious! I used my homemade apple butter and it was so good and moist. This is definitely a keeper. Thanks for sharing!

Mar 08, 2010

I made this cake last week for a dinner party and everyone loved it. I had to agree with the previous reviewer to double the filling. The one thing I would do different is to try a different frosting. Although the flavor was good, I didn't like the presentation or how it held up. I think that this cake would be wonderful with a cream cheese frosting. I will definately make again.

Nov 04, 2010

Positively delicious, & REALLY really moist without being at all dense. I used my own apple pie filling that I had left over from making fried apple pies & also my own homemade applebutter. I thawed the Coolwhip 1st as suggested by another review & used French Vanilla pudding mix. I didn't realize I was out of crushed pineapple at home so I shredded one apple and added to the icing. I would LOVE to try it with the pineapple tho!

Oct 15, 2010

OMG, this cake is SO good! I baked the cake in 2 round pans instead of cutting one cake in half. I had home made Apple Butter that a family member bought for me while out of town that I needed to use and this was awesome! Its SUPER moist, even after I left out an egg by mistake. Im making it again for my potluck at work.

Jun 03, 2012

A little involved but if you're in the mood to spend some time in the kitchen, the results are worth it.


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  • Calories
  • 656 kcal
  • 33%
  • Carbohydrates
  • 77.2 g
  • 25%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 39 g
  • 60%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 462 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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