Apple Butter Anniversary Cake
Source: www.food.com/recipe/apple-butter-anniversary-cake-312356
Ingredients
- Crisco, no-stick flour spray
- 18 14 ounces Pillsbury yellow cake mix
- 1 cup smucker's cider apple butter
- 13 cup sour cream
- 13 cup crisco vegetable oil
- 13 cup water
- 4 large eggs
- 1 12 teaspoons ground cinnamon
- 18 teaspoon ground ginger
- 18 teaspoon ground allspice
- 1 12 cups peeled chopped apples
- 13 cup firmly packed brown sugar
- 1 tablespoon pillsbury best all-purpose flour
- 14 teaspoon ground cinnamon
- 2 tablespoons butter or 2 tablespoons margarine
- 12 cup finely chopped pecans, toasted
- 3 12 ounces vanilla instant pudding mix
- 14 cup powdered sugar
- 8 ounces frozen whipped topping, not thawed
- 8 ounces crushed pineapple, well drained
- 12 cup finely chopped pecans, toasted
Directions
- Heat oven to 350F Spray a 12-cup tube pan with no-stick flour spray.
- In the bowl of an electric mixer beat cake ingredients at medium speed just until blended, about 2 minutes.
- Spread batter in prepared pan.
- 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.
- 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.
- 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.
- 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.