Ingredients Jump to Instructions ↓

  1. 1 (18 1/4 ounce) package Pillsbury® Yellow Cake

  2. 1 cup Smucker's® Cider Apple Butter

  3. 1/3 cup sour cream

  4. 1 cup Crisco® Vegetable Oil

  5. 1/3 cup water

  6. 4 large eggs

  7. 1 1/2 teaspoons ground cinnamon

  8. 1/8 teaspoon ground ginger

  9. 1/8 teaspoon ground allspice FILLING

  10. 1 1/2 cups peeled, chopped apples

  11. 1/3 cup firmly packed brown sugar

  12. 1 tablespoon Pillsbury BEST® All-Purpose Flour

  13. 1/4 teaspoon ground cinnamon

  14. 2 tablespoons butter or margarine

  15. 1/2 cup finely chopped pecans, toasted FROSTING

  16. 1 (3.4 ounce) package vanilla instant pudding mix

  17. 1/4 cup powdered sugar

  18. 1 (8 ounce) container frozen whipped topping, not thawed

  19. 1 (8 ounce) can crushed pineapple, well drained

  20. 1/2 cup finely chopped pecans, toasted

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F. 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. Sprinkle pecans evenly around top of cake. Store in refrigerator.


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