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Apple Butter Anniversary Cake


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Rate this recipe 4.4/5 (11 Votes)


  • CAKE
  • Pillsbury® Baking Spray with Flour
  • 1 package Pillsbury® Moist Supreme® Classic Yellow Premium Cake Mix
  • 1 cup Smucker's® Cider Apple Butter
  • 1/3 cup sour cream
  • 1/3 cup Crisco® Pure 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
  • 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
  • 1/2 cup finely chopped, toasted pecans*
  • 1 (3.4 oz.) package vanilla instant pudding mix
  • 1/4 cup powdered sugar
  • 1 (8 oz.) container frozen whipped topping, not thawed
  • 1 (8 oz.) can crushed pineapple, well drained
  • 1/2 cup finely chopped, toasted pecans*


Adapted from


Step 1

HEAToven to 350°F. Spray 12-cup tube pan with no-stick flour cooking spray.BEATcake ingredients in the bowl of an electric mixer at medium speed just until blended, about 2 minutes. Spread batter in prepared pan.

BAKE50 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.

COMBINEall filling ingredients except pecans in large saucepan. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until apples are tender. Stir in pecans.

MARKcenter 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.

COMBINEpudding 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.

TIPTo toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

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