APPLE BUTTER ANNIVERSARY CAKE

By BobLongo

Ingredients

• Cake
• 1 pkg Pillsbury Yellow Cake Mix
• Crisco No-stick Spray [floured]
• 1 cup Smucker Cider Apple Butter
• ⅓ cup Sour Cream
• ⅓ cup Water
• 1½ tsp Ground Cinnamon
• 4 Large Eggs
• ⅛ tsp Ginger
• ⅛ tsp Allspice
• Filling
• 1½ cup Peeled Chopped Apples
• ⅓ cup Firmly Packed Brown Sugar
• 1 Tbsp Pillsbury Best All Purpose Flour
• ¼ tsp Ground Cinnamon
• 2 Tbsp Butter
• ½ cup Finely Chopped Toasted Pecans
• Frosting
• 1 pkg Vanilla Instant Pudding Mix
• ¼ cup Powdered Sugar
• 1× 8 oz Container Frozen Whipped Topping [not Thawed]
• 1 can [ 8 Oz] Can Crushed Pineapple Well Drained
• ½ cup Finely Chopped Toasted Pecan

Details

Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

_12 prep time_ 20 cook time_ 50-60 min total time_ 1 hour 20 minHeat oven to 350 spray 12 cup tube pan with no-stick cooking sprayBeat cake ingredients in the bowl of an electric mixer at medium speed just until blended about 2 min spread batter in prepared panBake 50-60 min or until toothpick inserted in the center come out cleanCool in pan for 15 min remove from pan to wire rack cool completely place cake on serving plateCombine all filling ingredients except pecans in large saucepan cook over medium heat stirring constantly for 3-4 min or until apples are tenderStir in pecanMark center of side of cake with toothpick using a long serrated knife slice cake in half spoon filling onto bottom half replace top halfCombine pudding mix powdered sugar sugar and whipped topping in a medium bowlBeat on the lowest speed of a electric mixer for one minFold in drained pineapples spread on top and side of cakeSprinklles peacan evenly around top of cakeStore in refrigerateTip - To toasted pecans place pecan in dry non-stick skillet cook over medium heat shaking pan until pecan is lightly brown