Apple Butter Anniversary Cake

Apple Butter Anniversary Cake

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"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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servings 656 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 656 kcal
  • 33%
  • Fat:
  • 39 g
  • 60%
  • Carbs:
  • 77.2g
  • 25%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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 ...

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 tas...

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 ca...

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 fro...

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 th...

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 t...

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

This recipe is sooooo awesome! My hubby has celiac disease, so I used GF cake mix and it still came out as one of the best cakes EVER! And I will double the filling next time, it's that good....

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