Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Crisco® Flour No-Stick Spray
1 (18.25 ounce) package
Pillsbury® Yellow Cake
Smucker's® Cider Apple Butter
Crisco® Vegetable Oil
1 1/2 teaspoons
1 1/2 cups
peeled, chopped apples
firmly packed brown sugar
Pillsbury BEST® All-Purpose Flour
butter or margarine
finely chopped pecans, toasted
1 (3.4 ounce) package
vanilla instant pudding mix
1 (8 ounce) container
frozen whipped topping, not thawed
1 (8 ounce) can
crushed pineapple, well drained
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.
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!
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.
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!
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.
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!
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.
A little involved but if you're in the mood to spend some time in the kitchen, the results are worth it.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Butter Anniversary Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 351
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make moist, fruity strawberry cookies.
Meet Adam, a young baker, and see how to make his favorite recipe.
See how to make a simple loaf cake layered with apples and cinnamon.