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Apple Butter Anniversary Cake

Apple Butter Anniversary Cake

Ingredients


Cake:
Crisco® Flour No-Stick Spray  
1(18.25-ounce)  package  Pillsbury® Yellow Cake  
1cup  Smucker’s® Cider Apple Butter  
1/3cup  sour cream 
1/3cup  Crisco® Pure Vegetable Oil  
1/3cup  water 
4large eggs 
1-1/2teaspoons  ground cinnamon 
1/8teaspoon  ground ginger 
1/8teaspoon  ground allspice 
Filling:
1-1/2cups  peeled, chopped apples 
1/3cup  firmly packed brown sugar 
1tablespoon  Pillsbury BEST® All Purpose Flour  
1/4teaspoon  ground cinnamon 
2tablespoons  butter or margarine 
1/2cup  finely chopped, toasted* pecans 
Frosting:
1(3.4-ounce)  package  vanilla instant pudding mix 
1/4cup  powdered sugar 
1(8-ounce)  container  frozen whipped topping, not thawed 
1(8-ounce)  can  crushed pineapple, well drained 
1/2cup  finely chopped, toasted* pecans 
 

Directions

  1. Heat oven to 350°F. Spray a tube pan with no-stick flour cooking spray.
  2. Beat cake ingredients in a bowl with an electric mixer 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. Combine all 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.
  5. Mark center of side of cake with toothpicks. Using a long serrated knife, slice cake in half. Carefully remove top half. Spoon filing 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 with an electric mixer for 1 minute. Fold in drained pineapple. Spread on top and sides of cake. Sprinkle pecans evenly around top of cake. Store in refrigerator.

    TIP: To toast pecans, place them in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

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