Apple Butter Anniversary Cake

Apple Butter Anniversary Cake


"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."

Ingredients {{adjustedServings}} servings 656 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • 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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  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.
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Reviews 9

  1. 11 Ratings

Toasty Mama

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 was better baked a day ahead as it was easier to cut and it gave it some time for the flavors to blend. 2. I also didn't need to mark out the sides with toothpicks as my pan left and indentation in the cake that was easy to follow with the knife. 3. I would suggest doubling the filling because the amount indicated only provided a very thin layer. 4. In the frosting I reduced the pineapple to 2 oz. I am glad I did or I would have had some left over and it may not have stuck to the cake as well. Very good, very moist and a crowd pleaser. Will definitely make again.


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 tastes wonderful, but it's for my daughter birthday and i don't even want the thing in any pictures! So five starts for flavor, three stars for directions and appearance. And yes, double the filling!


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 cake. I decided to keep the frosing in the refrigerator and use it as a topping. I think it worked out better this way, because I don't like putting cakes in the refrigerator. I think refrigerating cakes dries them out. The cake was super moist! I baked it for 50 minutes, and that was almost too long. The edges were a little dark. Overall, it was great. Tasted amazing.